Cheesy and Delicious Spaghetti Squash Muffins

Try these amazing spaghetti squash muffins for a unique and tasty twist on traditional muffins. Made with roasted spaghetti squash, cheese, and a variety of herbs, these muffins are perfect for a savory breakfast or a satisfying snack. They are easy to make and can be enjoyed by the whole family. Get creative and add your favorite toppings or fillings to make them your own. These muffins are a great way to incorporate more vegetables into your diet while indulging in a cheesy treat.

Ingredients

• 1 medium spaghetti squash
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup grated cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 2 large eggs
• 1/2 cup milk
• 1/4 cup sour cream

Directions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the spaghetti squash halves, cut side down, on a baking sheet lined with parchment paper.
4. Roast the spaghetti squash in the preheated oven for 30-40 minutes, or until the flesh is tender and easily separates into strands with a fork.
5. Remove the spaghetti squash from the oven and let it cool slightly.
6. Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
7. In a large mixing bowl, combine the cooked spaghetti squash, all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, dried basil, dried oregano, cheddar cheese, Parmesan cheese, and fresh parsley.
8. In a separate bowl, whisk together the olive oil, eggs, milk, and sour cream.
9. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix.
10. Divide the batter evenly among a greased muffin tin, filling each cup about two-thirds full.
11. Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
12. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
13. Serve the spaghetti squash muffins warm or at room temperature. Enjoy!

Interesting Facts