This is the best recipe to keep on hand for a fun side dish or even a mid-day snack. Creamy and bite size and filled with flavor.
Spaghetti Squash Bites
Servings
48 Servings
Ingredients
- 1 spaghetti squash seeded and halved
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 medium cloves garlic finely chopped
- 8 ounces 1 package PHILADELPHIA Cream Cheese, cut into ½ inch chunks
- 2 large eggs
- 1 tablespoon finely chopped fresh sage
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking pan with aluminum foil or parchment paper. Cut the squash in half, lengthwise and scoop the seeds. Place the halves, flesh side down, on the pan. Bake for about one hour or until the flesh is tender. When the squash is cool enough to handle, scoop the flesh into a large bowl.
- While the squash is baking, pour the olive oil into a saute pan over low-medium heat. Cook the onion and garlic for 1-2 minutes, stirring occasionally, or until softened. Spoon the softened vegetables into the bowl with the squash. Add the cream cheese chunks and work them into the squash flesh using a wooden spoon. Add the eggs and stir the ingredients until the eggs and cream cheese are thoroughly incorporated. Mix in the sage, salt and pepper.
- Spray 2 24-piece mini-muffin pans with cooking spray. Spoon equal amounts of the squash mixture into each of the hollows. Bake for 30 minutes or until the squash muffins are lightly browned.
I was disappointed with this recipe. They partially stuck to pan so the appearance was not so good. They did taste ok but I think the ratio of cream cheese to egg to squash was way too heavy on the cream cheese. I’m left with 48 very difficult to clean mini muffin wells now. :(. If I attempt to make these again, I’ll adjust the ratio and cook them much longer.
Yes, for sure.
I am sorry Peg, the only thing I can suggest is that they were not cooked long enough, could that have been an issue?
I think they were baked long enough. I will try again soon and let you know. Thanks.
Hi, I tried making these for my senior citizen luncheon. I had a lot of trouble. They did not come out of the pans well even though I greased them. I tried several times and finally gave up and fried them on a griddle like a latke. They did taste fabulous and my seniors said they could eat plates of them. Can you offer any suggestions because I would definitely try them again. Thank you. – Peg
Is this freezable?
Each bite has about 20 calories, 1.5 g of fat, 1 g of carbohydrate and .5 g of protein
DO you have the nutritional information
You can freeze them, they should do well, if you have the space it would be best to freeze them on a flat sheet and then once frozen it they can be bagged. Reheat in a preheated oven, maybe at 300. Will be delish!
can you bake this as a kugel in a 9×13 inch pan
You probably could, but the bites are so much more fun.
Any suggestions or timeline for making ahead? Can they be frozen or refrigerated and then reheated?
Medium sized, not too big or too small.
Could you tell me how large the squash should be?
The seeds are the cook’s treat in my house. I eat them when I watch TV.
Just to make things easier I roast the squash whole and when it is cooked I cut it in half and scoop out the seeds.No fuss no mess no bother!
everyone in my family LOVED these!
We haven’t tested it with anything else, so I can’t say.
It seems you have posted many recipes that include cream cheese in the ingredients – is there any other product that can be substituted to make it pareve and less calories?