Thanks to this fall recipe, muffins are getting a new, savory look. These muffins are filled with spaghetti squash, so you can easily serve them with dinner, or use them to put a new spin on brunch.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a baking sheet with foil. Rub cut sides of squash with the 1 tsp. oil. Place, cut sides down, on prepared baking sheet. Bake 40 minutes or until tender. Remove from oven and reduce oven temperature to 375°F. Using a fork, remove squash pulp from shells. Place 2 cups squash in a bowl (reserve remaining squash for another use). Using kitchen scissors, cut strands into smaller pieces.

  • Coat eighteen 2 1/2-inch muffin cups with cooking spray. In a large bowl stir together flour and next five ingredients (through pepper). In a medium bowl combine eggs, buttermilk, and the 3 Tbsp. oil; stir in squash. Add squash mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in cheese.

  • Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle lightly with additional cheese. Bake 30 minutes or until golden and a toothpick comes out clean. (Muffins will puff while baking and sink as they cool.) Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.

Nutrition Facts

134 calories; 7 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 40 mg cholesterol; 287 mg sodium. 71 mg potassium; 13 g carbohydrates; 1 g fiber; 1 g sugar; 5 g protein; 0 g trans fatty acid; 209 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 145 mg calcium; 1 mg iron;