Try these Spaghetti Squash Bites as fun appetizer. Our squash bites are creamy, bite-size and filled with unforgettable flavor.
What You Need
Original recipe yields 16 servings
1 spaghetti squash, seeded and halved
2 Tbsp. olive oil
1 small onion, finely chopped
2 medium cloves garlic, finely chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch chunks
2 large eggs
1 Tbsp. finely chopped fresh sage
Freshly ground black pepper to taste
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Let's Make It
Preheat the oven to 400ºF. Line a baking pan with aluminum foil or parchment paper. Cut the squash in half, lengthwise and scoop the seeds. Place the halves, flesh sides 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 large bowl.
While the squash is baking, pour the olive oil into a sauté 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 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 the squash muffins are lightly browned.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0.7964g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.