Description
Too much spaghetti squash? Try this new recipe, which resembles other squash breads.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 25 mins
Servings: 12