Love and Spices:
Spaghetti Squash Muffins
Delicious hot or cold, as a gluten-free side dish or snack
Recipe by Monique Singer
Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.
From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.
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 the spaghetti squash at 400°F (200 °C) for 35 minutes, then let it 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.
It can be served as a side dish or simply as a snack.
Delicious hot or cold.
Images: Anne Fillion
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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
