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?

If you like Monday’s concept of appetizers made in muffin pans, I have one at the opposite end of the health spectrum. While they are quite delicious, they aren’t quite as indulgent. In fact, these cheesy spaghetti squash muffins will make you wonder when eating your veggies became so much furn.

To learn more about this recipe, originally published in February 2020, keep reading.

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 as 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 here 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.

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!

Cheesy Spaghetti Squash Muffins

Michele Pesula Kuegler

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Appetizer, Side Dish

Servings 12 muffins

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.

Keyword keto, low carb, spaghetti squash