Savory Spaghetti Squash Muffins

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.