Shana's Spaghetti Squash Muffins

american_region asian caribbean chinese european french italian main breakfast sweet spicy savory umami hard fast

Prep

22 min

Cook

67 min

Total

89 min

Ingredients (13)

½ spaghetti squash, seeded g

3 cups all-purpose flour g

1 cup white sugar g

4 teaspoons baking powder g

1 teaspoon ground cinnamon g

1 teaspoon ground nutmeg g

1 teaspoon ground ginger g

¾ teaspoon ground allspice g

½ teaspoon salt g

1 ½ cups milk g

2 eggs, beaten g

2 tablespoons unsalted butter, melted g

2 teaspoons vanilla extract g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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

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

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

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

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