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


Recipe Summary test

20 mins
1 hr 50 mins
15 mins
2 hrs 25 mins
24 muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

233 calories; protein 5.5g; carbohydrates 44.1g; fat 3.9g; cholesterol 38.5mg; sodium 301mg. Full Nutrition