Shana's Spaghetti Squash Muffins

For Shana's spaghetti squash muffins recipe, leftover or freshly cooked spaghetti squash is folded into a well-spiced batter to make these moist muffins.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 10 mins
• Calories: 233 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 2 eggs, beaten
• 4 teaspoons baking powder
• 2 tablespoons butter, melted
• 1.5 cups milk
• 0.5 teaspoon salt
• 0.75 teaspoon ground allspice
• 0.5 spaghetti squash, seeded

Recipe Instructions

Step 1

Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.

Step 2

Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash, cut-side down, in a shallow baking pan; add about 1 inch water.

Step 4

Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon; set aside 2 cups. Refrigerate until cool, 15 to 20 minutes. Save any remaining squash flesh for another use.

Step 5

Combine milk, eggs, butter, and vanilla extract in a separate bowl; stir in spaghetti squash. Fold squash mixture into flour mixture just until moistened.

Step 6

Spoon batter into the prepared muffin cups, filling each 1/2 full.

Step 7

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Transfer to wire racks to cool completely.