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Shana's Spaghetti Squash Muffins
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
145 minutes
Transform spaghetti squash into tasty, flavorful muffins with a touch of spice.
Ingredients:
  • 0.5 spaghetti squash, seeded
  • 3 cups all-purpose flour
  • 1 cup white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 0.75 teaspoon ground allspice
  • 0.5 teaspoon salt
  • 1.5 cups milk
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then place the spaghetti squash cut-side down in a shallow baking pan and add approximately 1 inch of water.
  • Bake in the preheated oven until the flesh is soft for about 1 hour and 25 minutes. Once done, use a spoon to scoop out 2 cups of flesh. Chill in the refrigerator until cool, around 15 to 20 minutes.
  • Preheat oven to a toasty 400 degrees F (200 degrees C) and lightly grease two 12-cup muffin tins.
  • Combine flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt in a large bowl, whisking until well blended.
  • Combine milk, eggs, butter, and vanilla extract in a separate bowl. Mix in spaghetti squash. Gently fold the squash mixture into the flour mixture until just moistened.
  • Fill the prepared muffin tins halfway with the batter using a spoon.
  • Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Then, transfer the muffins from the tins to wire racks to cool.

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