Spaghetti Squash Muffins

This past weekend I made this super tasty squash, peanut, mushroom spring rolls... *so where's the recipe??* well I have the recipe right here... but you see the nice picture I took with John's camera... yeah it's still sitting in John's camera over at his house... so you'll have to wait for that one... but let me just tell you.. YUM!!!!

Anyway after making said spring rolls, I had a bunch of spaghetti squash left over. This was the first time I've ever made spaghetti squash and I had no clue what else to do with the leftovers... to the internet I go! I found this great recipe on Cooking Light. These things were super tasty (even though John refuses to try one since it has *gasp* vegetables in it) I then pointed out he loves the pumpkin muffins I make... he had no response to this... hehehe

So once I post the spring rolls, make those then with the extra squash make these! yum!

Spaghetti Squash Muffins
Ingredients
* Cooking spray
* 2.5 Tbs splenda blend
* 2 Tbs packed splenda brown sugar
* 1/4 cup stick margarine or butter, softened
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 2 tablespoons skim milk
* 1 teaspoon vanilla extract
* 1 large egg
* 1 1/4 cups whole wheat flour
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1 cup chopped cooked spaghetti squash
Preparation
Preheat oven to 350°.

Place 12 cupcake holders into a muffin pan.

Beat sugars, margarine, ginger, and cinnamon at medium speed of a mixer until well-blended. Stir in milk, vanilla, and egg; beat at low speed of mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; stir with a whisk. Stir in sugar mixture and squash. Spoon into prepared muffin pan, spreading evenly.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

Chow!