Spaghetti Squash Veggie Cups
Prep time: 
Cook time: 
Total time: 
Serves: 14
  • 2 spaghetti squash (cooked and shredded)
  • 1 cup corn
  • 1 zucchini (chopped)
  • 1 can fire roasted tomatoes (drained)
  • 1 green onion (diced)
  • ¾ cup peas
  • 1 can black beans (drained)
  • 2 eggs
  • 1 cup mozzarella (shredded)
  • Olive oil spray
  • Salt + Pepper (to taste)
  1. Roast spaghetti squash using instructions in post or by clicking here.
  2. Place shredded squash in a large mixing bowl, add eggs and mix until combined. Place enough squash in each large muffin tin to fill and go up the sides (creating a small cup).
  3. Allow to cook at 375 degrees for 10-15 minutes until squash is browning on the tops and egg has cooked through.
  4. Combine veggies in a mixing bowl, toss and add small mixture to baked cups until all cups are filled.
  5. Add cheese to the top of each muffin and bake at 400 degrees for 5-7 minutes or until cheese has melted.
Prep time does not include squash roasting.
Recipe makes 14 cups.
Recipe by Words Like Honeycomb at