Shana's Spaghetti Squash Muffins

Name: Shana's Spaghetti Squash Muffins
Prep time: 20 min
Cook time: 110 min
Total time: 145 min
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

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

Recipe by starfroggie

Published on June 19, 2020

1

Prep Time:

20 mins

Cook Time:

1 hrs 50 mins

Additional Time:

15 mins

Total Time:

2 hrs 25 mins

Servings:

12

Yield:

24 muffins

Jump to Nutrition Facts

Ingredients

½ 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
¾ teaspoon ground allspice
½ teaspoon salt
1 ½ cups milk
2 eggs, beaten
2 tablespoons butter, melted
2 teaspoons vanilla extract

Directions

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

Cook's Notes:

Spices may be replaced with 3 3/4 teaspoons pumpkin pie spice.

To bake as small loaves, add 25 minutes to the baking time. This bread tends to have a slightly gummy consistency due to the squash. Baking longer will cause the bread to have a chewier crust.

Editor's Note:

Nutrition data for this recipe includes the full amount of spaghetti squash. The actual amount consumed will vary.

Nutrition Facts (per serving)

233	Calories
4g	Fat
44g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 233
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	10%
Cholesterol 39mg	13%
Sodium 301mg	13%
Total Carbohydrate 44g	16%
Dietary Fiber 1g	4%
Total Sugars 18g
Protein 6g
Vitamin C 1mg	3%
Calcium 143mg	11%
Iron 2mg	11%
Potassium 116mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.