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Spaghetti Squash Cake with Orange-Cream Cheese Glaze

HOWARD L. PUCKETT
Yield 8 servings (serving size: 1 wedge)
Have any leftover cooked spaghetti squash? This cake can put it to delicious use.

Ingredients

  • 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
  • Orange-Cream Cheese Glaze
  • 1 tablespoon chopped pecans, toasted

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.