Best 2 Shanas Spaghetti Squash Muffins Recipes

**Explore the Delightful World of Spaghetti Squash Muffins: A Culinary Journey from Breakfast to Dinner and Beyond**

Embark on a culinary adventure with spaghetti squash muffins, a versatile dish that effortlessly transitions from breakfast to dinner and beyond. These muffins, crafted with wholesome spaghetti squash, offer a symphony of flavors and textures that will tantalize your taste buds. Dive into the diverse collection of recipes presented in this article, promising a delectable experience for every occasion. From classic savory muffins bursting with cheese and herbs to tantalizing sweet muffins infused with the goodness of fruits and spices, this ultimate guide to spaghetti squash muffins is sure to become your go-to resource for creating wholesome and delicious meals.

Check out the recipes below so you can choose the best recipe for yourself!

SHANA'S SPAGHETTI SQUASH MUFFINS

Shana's Spaghetti Squash Muffins image

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

Provided by starfroggie

Categories Bread Quick Bread Recipes Muffin Recipes

Time 2h25m

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 233.1 calories, Carbohydrate 44.1 g, Cholesterol 38.5 mg, Fat 3.9 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 301 mg, Sugar 18.4 g

SQUASH MUFFINS

Squash Muffins image

This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
4 eggs, lightly beaten
1-1/2 cups mashed cooked butternut squash
1 cup canola oil

Steps:

In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

Select spaghetti squash that are firm and have a deep yellow color. Avoid squash with blemishes or bruises.
Use a sharp knife to cut the spaghetti squash in half lengthwise. This will make it easier to scoop out the seeds and pulp.
Roast the spaghetti squash halves cut-side up in a preheated oven at 400°F for 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
Feel free to add other vegetables to the muffins, such as chopped spinach, zucchini, or carrots.
If you don't have muffin tins, you can also bake the spaghetti squash muffins in a 9x13 inch baking dish.
Serve the spaghetti squash muffins warm or at room temperature. They can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

These spaghetti squash muffins are a delicious and healthy way to enjoy this versatile vegetable. They are perfect for breakfast, lunch, or dinner, and can be easily customized to your liking. Whether you are looking for a gluten-free, low-carb option or simply want to add more vegetables to your diet, these muffins are a great choice.