Cheesy Spaghetti Squash Muffins

by Michele Pesula Kuegler | February 24th, 2020 | Appetizers, Recipes, Side Dishes, Tapas Monday
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Unlike any other muffin you’ve had, this one is filled with squash and gooey mozzarella. Who knew that eating your veggies could be so much fun?

Unlike any other muffin you've had, this one is filled with squash and gooey mozzarella. Who knew that eating your veggies could be so much fun?

Cheesy Spaghetti Squash Muffins

Prep Time15 mins
Cook Time1 hr 5 mins
30 mins
Total Time1 hr 50 mins
Course: Appetizer, Side Dish
Keyword: keto, low carb, spaghetti squash
Servings: 12 muffins
Author: Michele Pesula Kuegler

Ingredients

  • 1 spaghetti squash
  • 2 cloves garlic minced
  • 1 egg
  • 1/4 cup shredded parmesan
  • 3/4 cup shredded mozzarella divided

Instructions

  • Preheat oven to 400 degrees.
  • Wash squash and cut in half lengthwise.
  • Using a spoon, scoop out seeds.
  • Place halves cut side down in 13×9 baking pan.
  • Add a small amount of water, and cover pan with foil.
  • Bake for 30-45 minutes or until fork tender.
  • Allow squash to cool for 15 minutes. (Leave oven on.)
  • Using a fork, remove squash from shell.
  • Measure 3-1/2 cups squash, and transfer to a mixing bowl. (Save remaining squash for another dish.)
  • Allow squash to cool for another 15 minutes.
  • Add garlic, egg, parmesan, and 1/4 cup mozzarella; mix well.
  • Spray a muffin pan with nonstick cooking spray.
  • Divide mixture evenly among muffin cups.
  • Bake for 15 minutes.
  • Remove pan from oven, and top squash muffins with remaining 1/2 cup mozzarella.
  • Bake for 5 more minutes.
  • Serve hot with marinara, if desired.

To see the recipe as a video, click here.

We’re fully settled into our Hot Springs condo, which will be home until early May. As with any rental that you’ve only seen online, there always is the concern that it may not be everything you saw. It doesn’t have to be horribly different, but for someone who likes to cook I always hold my breath as I enter the kitchen. What is the owner’s idea of fully stocked?

I must say I am thoroughly pleased with the kitchen I have in this condo. There is a fine assortment of mixing bowls and baking pans. There are measuring cups and spoons. There is almost every small kitchen tool I could need, except a vegetable peeler. I’ll be buying one of those and leaving it for the next guest. Other than that, it really is a well stocked kitchen.

Having been there for two and a half weeks, I’ve cooked in a variety of ways and found nothing lacking. I’ve roasted, baked, boiled, seared, toasted. I have all the utensils and appliances I could need. Thus, the culinary part of this year’s journey is off to a good start.

Unlike any other muffin you've had, this one is filled with squash and gooey mozzarella. Who knew that eating your veggies could be so much fun?

We’ve had Tapas Monday each of the three Mondays we’ve been there. On our second Monday there I made these “muffins”. I was inspired by the muffin pan I found in the pots and pan cupboard. To have access to another baking tool, I thought I’d try to use it for a savory dish. Through a little pondering and mental recipe creating, I landed on this spaghetti squash variation.

These Spaghetti Squash Muffins are easy to make and are a fun way to eat more vegetables. The parmesan gives the muffins a nice, salty bite, and the mozzarella delivers a wonderful gooey muffin.

Make these as an appetizer or a romantic dinner for two. Or you could serve them at family dinner and maybe trick your kids into eating more veggies. Whatever you do, just give this recipe a try!

Unlike any other muffin you've had, this one is filled with squash and gooey mozzarella. Who knew that eating your veggies could be so much fun?
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2 Comments
  1. Jennie says:

    Don’t you mean “to see the recipe as a video”?

  2. Michele Pesula Kuegler says:

    Oh my good gravy! Thank you for catching my error. I have now corrected it.

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