Savory Spaghetti Squash Muffins

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.

Savory Spaghetti Squash Muffins
Photo: Jacob Fox
Hands On Time:
25 mins
Bake Time:
40 mins
Cool Time:
5 mins
Total Time:
1 hrs 10 mins
18 muffins


  • 1 2 pound spaghetti squash, halved lengthwise and seeded

  • 1 teaspoon vegetable or canola oil

  • Nonstick cooking spray

  • 2 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon chopped fresh chives

  • 1 ½ teaspoon kosher salt

  • ¼ teaspoon garlic powder

  • ¼ teaspoon black pepper

  • 3 eggs, lightly beaten

  • 1 ½ cup buttermilk

  • 3 tablespoon vegetable or canola oil

  • 1 cup shredded Monterey Jack cheese with jalapeño peppers (4 oz.)


  1. 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.

  2. 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.

  3. 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 (per serving)

134 Calories
7g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 134
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 287mg 12%
Total Carbohydrate 13g 5%
Total Sugars 1g
Protein 5g
Vitamin C 0.5mg 3%
Calcium 145mg 11%
Iron 0.9mg 5%
Potassium 71mg 2%
Folate, total 31.9mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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