Shana's Spaghetti Squash Muffins

Be the first to rate & review!
2 Photos

Shana's spaghetti squash muffin recipe is perfect whenever you have too much spaghetti squash. Try this new recipe; it resembles other squash breads.

Submitted by starfroggie
Updated on January 2, 2025
Prep Time:
20 mins
Cook Time:
1 hr 50 mins
Additional Time:
15 mins
Total Time:
2 hrs 25 mins
Servings:
12
Yield:
2 dozen muffins
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 12 servings

  • 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 unsalted 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.

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 11%
Vitamin C 1mg 1%
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.