SPAGHETTI SQUASH CAKE WITH GINGER ICING
Yield: 6 servings
1 cup cooked and finely chopped
spaghetti squash
¼ cup neutral cooking oil
1 egg
2 tablespoons milk
½ teaspoon vanilla
1 cup unbleached all-purpose
flour
⅓ cup sugar
⅓ cup packed brown
sugar
⅛ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon powdered ginger
1 teaspoon baking powder
¼ cup ginger preserves
4 ounces light cream cheese
softened
1. Preheat oven to 350°F.
2. Cut the squash in half lengthwise and remove the
seeds. Filled a rimmed baking dish with about 1-2 inches of water. Place squash
halves face down; the halves should be immersed about halfway in the water.
Bake for about 30-45 minutes or until fork-tender. Remove squash halves from
water bath. When they are cool enough to handle, turn them face side up and
transfer to a platter. Once cooled, use a fork to rake out the spaghetti-like
strands.
3. Generously oil an 8-inch round cake pan with
cooking spray.
4. In a medium bowl, combine oil with egg, milk and
vanilla. Add spaghetti squash and stir until well blended.
5. In a large bowl combine flour, sugar, brown
sugar, salt, cinnamon, ginger and baking powder. Add squash mixture to flour
mixture and combine until moistened and well blended. Transfer cake batter to
prepared pan.
6. Bake for 20 minutes or until toothpick inserted
in the center comes out clean.
7. When cake has cooled transfer to a platter.
8. In a small bowl, combine ginger preserves with
cream cheese. Spread icing evenly over cake. Serve immediately.
