Ingredients for Spaghetti Squash Cake With Orange Cream Cheese Glaze
- Granulated Sugar
- Brown Sugar
- 1/2 cup (1 stick) unsalted butter, softened
- Ground Ginger
- Ground Cinnamon
- 1 large egg
- Low Fat Milk
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Spaghetti Squash
- Powdered Sugar
- 4 ounces cream cheese, softened
- 1 tablespoon orange zest
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How to Make Spaghetti Squash Cake With Orange Cream Cheese Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Beat in the ground ginger and ground cinnamon.
- Add the milk, vanilla extract, and egg; mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the cooked and shredded spaghetti squash.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a medium bowl, beat the softened cream cheese and orange zest until smooth.
- Gradually add the powdered sugar and milk, beating until smooth and creamy. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, pour the orange cream cheese glaze over the top.
- Sprinkle with chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
133g
Fat
23g
Carbs
16g
