Nutty Spaghetti Squash Quick Bread Recipes

NUTTY SPAGHETTI SQUASH QUICK BREAD

Steps:

• 1. I used some leftover spaghetti squash from dinner the day before..to prepare the squash do the following: With a sharp knife pierce a small squash 2 or 3 times deep. Microwave for 6 minutes...let set until you can handle it;then cut it open, remove seeds then scrape squash halves with a fork to release the strands.(use only 2 cups)
• 2. Heat oven to 350^ and spray an 8-inch loaf pan then place a piece of wax paper on the bottom and spray that too; set aside.
• 3. Using you mixer combine the eggs, maple syrup and vegetable oil; blend well,1 minute. Stop mixer and add the flour and remaining 6 dry ingredients; turn mixer to low speed and blend lightly.
• 4. Remove bowl from mixer and stir in nuts and squash by hand using a spatula. Pour batter into prepared pan and bake for 55 minutes, or until toothpick test comes out clean.
• 5. Cool on wire rack 10 minutes. Remove from pan and peel off wax paper and cool completely before cutting. This did not cook over the pan, but to be on the safe side, I placed the pan on my small cookie sheet with sides.

BUTTERNUT SQUASH QUICK BREAD

Steps:

• Combine dry ingredients in one bowl.
• Combine wet ingredients in another bowl.
• Add dry ingredients to wet and mix just until combined.
• Put in two ungreased loaf pans.
• Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.

SHANA'S SPAGHETTI SQUASH MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water.
• Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes.
• Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
• Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
• Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened.
• Spoon batter into the prepared muffin tins, filling each cup halfway.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.