Ingredients

• 0.5 spaghettis 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
• 0.75 teaspoons ground allspice
• 0.5 teaspoons salt
• 1.5 cups milk
• 2 eggs , beaten
• 2 tablespoons unsalted butter , melted
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash, cut-side down, in a shallow baking pan; add about 1 inch water.
2. 2 Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon; set aside 2 cups. Refrigerate until cool, 15 to 20 minutes. Save any remaining squash flesh for another use.
3. 3 Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
4. 4 Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
5. 5 Combine milk, eggs, butter, and vanilla extract in a separate bowl; stir in spaghetti squash. Fold squash mixture into flour mixture just until moistened.
6. 6 Spoon batter into the prepared muffin cups, filling each 1/2 full.
7. 7 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Transfer to wire racks to cool completely.

Nutrition per serving