Love and Spices: Gluten-free
Spaghetti Squash Muffins

Delicious hot or cold, as a side dish or snack

Recipe by Monique Singer

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.

Enjoy!

Gluten-free Spaghetti Squash Muffins

On one of many rainy days in Montreal, a great day to cook, I decided to make spaghetti squash pasta, a lovely low-carb meal, but I ended up over-baking it! I really didn’t want to throw it out so I made muffins. I hope you enjoy them as much as I did; they were a delicious surprise.

Preparation time 30 min | Cooking time: 25 min for mini muffins | Baking time: 35 min for squash
Preheat oven to 400°F/200°C for squash | Yields: 24 mini muffins

• 1 large spaghetti squash, 3 cups / 465 g baked and shredded
• 3 eggs
• 1 cup / 100 g grated Parmesan
• 1 cup / 100 g grated mozzarella
• 3/4 cup / 70 g chickpea flour
• 1/4 cup / 5 g fresh sage, finely chopped
• 1/4 cup / 5 g fresh rosemary, finely chopped
• 3 tbsp melted butter or vegan butter
• 1 tsp cardamom, ground
• 1 tsp freshly ground white pepper
• 1/2 tsp nutmeg
• 1/4 tsp sea salt

Bake spaghetti squash at 400°F/200°C for 35 minutes and let cool.
Lower oven temperature to 350°F/175°C.
Cut the squash in half and remove the seeds.
Use a fork to scoop out the flesh and set aside, discard the skin and seeds.
In a bowl, beat the eggs, slowly add the melted butter.
Add the chopped herbs and spices, then the chickpea flour.
Mix with a hand blender until smooth.
Add salt and pepper and mix.
Fold in the mozzarella and Parmesan cheese, then the squash.
Place a heaping tablespoon of the mixture in each cup of the muffin tray.
Bake at 350°F/175°C for 25 minutes.
Can be served as a side dish or simply as a snack.
Delicious hot or cold.

Images: Anne Fillion

Read also: other recipes

Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn