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!
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Can’t wait to try this one:P
Oh my gosh! I will never eat watery squash again!! The trick is to make sure you get all of the extra water out from the squash. Keep squeezing til it’s completely dry! YUM!
This looks delicious!! Can’t wait to try them. And, I just bought lots of squash at the Farmers Market this past weekend. Perfect timing!! Thanks for sharing.
These look delicious!! I can’t wait to try them. And, I just bought lots of squash at the Farmers Market this past weekend. Perfect timing. Thanks for sharing!!
Awesome. Let me know how you like them!