Spaghetti Squash Cake with Orange-Cream Cheese Glaze

Spaghetti Squash Cake with Orange-Cream Cheese Glaze Recipe
Have any leftover cooked spaghetti squash? This cake can put it to delicious use.


8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 26 %
Fat 8.2 g
Satfat 2 g
Monofat 3.4 g
Polyfat 2.2 g
Protein 3.6 g
Carbohydrate 49.3 g
Fiber 0.9 g
Cholesterol 31 mg
Iron 1.4 mg
Sodium 184 mg
Calcium 65 mg


Cooking spray
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 cup stick margarine or butter, softened
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped cooked spaghetti squash
1 tablespoon chopped pecans, toasted


Preheat oven to 350°.

Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set pan aside.

Beat sugars, margarine, ginger, and cinnamon at medium speed of a mixer until well-blended. Stir in milk, vanilla, and egg; beat at low speed of mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; stir with a whisk. Stir in sugar mixture and squash. Spoon into prepared cake pan, spreading evenly.

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; carefully peel off wax paper. Cool completely on a wire rack. Spoon Orange-Cream Cheese Glaze over top of cake. Sprinkle with pecans.

October 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note