Spaghetti Squash Cake with Orange-Cream Cheese Glaze

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

Preparation

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.