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Spaghetti squash, cheese, & egg baked to form a muffin-style appetizer.

Cheesy Spaghetti Squash Muffins

Michele Pesula Kuegler
Prep Time 15 mins
Cook Time 1 hr 5 mins
30 mins
Total Time 1 hr 50 mins
Course Appetizer, Side Dish
Servings 12 muffins


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


  • Preheat oven to 400 degrees.
  • Wash squash and cut in half lengthwise.
  • Using a spoon, scoop out seeds.
  • Place halves cut side down in 13x9 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.
Keyword keto, low carb, spaghetti squash