I modified this recipe from the Curious Country Cook. I used-
- 2 cups of grated squash with water pressed out
- 1 organic egg
- 1/4 cup of chopped onion
- 1/4 cup of homemade whole wheat bread crumbs
- salt and pepper to taste
- 1/4 cup of romano parmesan cheese
Preheat oven to 400. Grate squash. Squeeze water out until squash is dry. In a bowl add the onion, cheese, egg, breadcrumbs, salt and pepper, and the squash. Mix well. In a muffin container spray some pam and add filling. I got 6 nice sized servings. Bake for 15-17 minutes until tops are brown.
Per 3 muffins- 190 calories! So yummy and a great way to get rid of all that extra squash!