Ingredients and Weight:
- 1 large spaghetti squash (4 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped mushrooms
- 1/4 cup chopped fresh parsley
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/4 cup milk
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil, season with salt and pepper, and place cut-side up on a baking sheet.
- Roast for 45 minutes, or until the flesh is tender when pierced with a fork.
- Let cool slightly, then scrape the spaghetti-like strands from the squash into a large bowl.
- Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, and mushrooms and cook until softened.
- Add the parsley, cheddar cheese, Parmesan cheese, eggs, and milk to the spaghetti squash. Stir in the sautéed vegetables.
- Grease and flour a muffin tin. Divide the mixture evenly among the muffin cups.
- Bake for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 170 per muffin
- Fat: 10g
- Carbohydrates: 16g
- Protein: 12g
Dish Characteristics:
- Savory and flavorful
- Moist and tender
- Versatile and can be served for breakfast, lunch, or dinner
User Comments:
- "These muffins are a delicious and guilt-free way to start the day!"
- "I'm not a huge fan of spaghetti squash, but these muffins are so good, I could eat them every day."
- "Love the combination of flavors and textures—a perfect blend of sweet, savory, and crunchy."
Special Precautions and Tips:
- Use a sharp knife to cut the spaghetti squash, as it can be tough.
- Be careful when scraping the strands from the squash as it can be hot.
- For a vegan version, use plant-based milk and cheese alternatives.
