Spaghetti Squash Cake with Orange-Cream Cheese Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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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