Spaghetti squash isn’t just made for dinner. How about dessert or breakfast? I tweaked this recipe that I found on cooks.com and served this to my kids. They ate them up and finished off the batch within a few days. My oldest, Aleyah, privately cornered me and asked what I had hidden in there. Pretty smart girl! I answered her honestly, and she smiled and commented on how much she liked them (still 🙂 ). Now you can make up a batch of spaghetti squash for your pomadora sauce for the night and use the rest for your breakfast the next morning.

Spaghetti Squash Muffins

2 1/2 cups whole grain flour

2 teaspoons baking soda

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

2 Tablespoons ground flax (or 2 eggs)

1/4 cup honey

1/4 cup applesauce

1 large orange, zested and juiced

    2/3 cups almond milk

1 1/3 cups spaghetti squash strands, cooked

1/2 cup vegan, mini chocolate chips

Cut squash strands so they are in about 1″ pieces or smaller. Place flour, baking soda, spice and salt into a large mixing bowl. In another bowl, pour in applesauce, flax (or egg), honey, 1/4 cup milk, and juice. Allow to sit a few minutes if using flax. Stir in squash. Add wet ingredients into flour mixture. Stir just until combined. If too thick, add some additional milk and stir again. Fold in mini chocolate chips. Pour batter into very lightly oiled muffin tins, filling about 3/4 way full. Bake at 350 degrees for about 20-25 min.

Makes 12 muffins