Spaghetti Squash Cake with Orange-Cream Cheese Glaze

HOWARD L. PUCKETT

Have any leftover cooked spaghetti squash? This cake can put it to delicious use.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 26%
  • Fat: 8.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.2g
  • Protein: 3.6g
  • Carbohydrate: 49.3g
  • Fiber: 0.9g
  • Cholesterol: 31mg
  • Iron: 1.4mg
  • Sodium: 184mg
  • Calcium: 65mg

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.
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