Shana's Spaghetti Squash Muffins
Description
For Shana's spaghetti squash muffins recipe, leftover or freshly cooked spaghetti squash is folded into a well-spiced batter to make these moist muffins.
Ingredients
•
1/2 spaghetti squash, seeded
•
3 cups all-purpose flour
•
1 cup white sugar
•
4 teaspoons baking powder
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1 teaspoon ground cinnamon
•
1 teaspoon ground nutmeg
•
1 teaspoon ground ginger
•
3/4 teaspoon ground allspice
•
1/2 teaspoon salt
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1 1/2 cups milk
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2 eggs, beaten
•
2 tablespoons butter, melted
•
2 teaspoons vanilla extract
Directions
1
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.
2
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.
3
Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
4
Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
5
Combine milk, eggs, butter, and vanilla extract in a separate bowl; stir in spaghetti squash. Fold squash mixture into flour mixture just until moistened.
6
Spoon batter into the prepared muffin cups, filling each 1/2 full.
7
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Transfer to wire racks to cool completely.