Shanas Spaghetti Squash Muffins

Too much spaghetti squash? Try this new recipe, which resembles other squash breads.



Step: 1

Preheat 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: 2

Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes.

Step: 3

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

Step: 4

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

Step: 5

Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened.

Step: 6

Spoon batter into the prepared muffin tins, filling each cup halfway.

Step: 7

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.


Per Serving: 233 calories; protein 5.5g; carbohydrates 44.1g; fat 3.9g; cholesterol 38.5mg; sodium 301mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.

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