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Quick tip to cook a spaghetti squash fast. Poke the squash all over with a knife, place in microwave and cook for 8-12 minutes or until soft. Cut in half (carefully it’s hot), scoop out seeds and shred the squash out of the skin with a fork.
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Preheat oven to 350.
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Once the squash strands have cooled, mix together all the ingredients with the squash except the eggs.
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Now add the eggs and mix well,
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Using a 1/3 cup measuring cup, scoop the mixture and fill muffin tins, stir the mixture now and than as you go to keep the eggs mixed with the squash.
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Fills approximately 12 tins.
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Place in your preheated oven and cook for 30 minutes or until the muffins are done all the way through (use a knife or toothpick to test doneness).
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Top with some crème fraiche and chopped chives if desired.