Ingredients:
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 cup butter, softened
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 large eggs
2 tablespoons low-fat milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped cooked spaghetti squash
1 tablespoon powdered sugar
2 tablespoons cream cheese
1/2 teaspoon grated orange rind
1 cup sifted powdered sugar
2 1/4 teaspoons low-fat milk
Directions:
CAKE:.
Preheat oven to 350 F.
Coat a round cake pan with cooking spray; line bottom of pan with wax paper.
Coat wax paper with cooking spray; set pan aside.
Beat sugars, butter, ginger, & cinnamon until well-blended.
Stir in milk, vanilla, & egg; beat until well-blended.
Combine flour, baking powder, & salt in bowl; stir with whisk.
Stir in sugar mixture & squash.
Spoon into cake pan, spread evenly.
Bake 35 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes.
Remove from pan; carefully peel off wax paper.
Spoon Orange-Cream Cheese Glaze over top.
Sprinkle with pecans.
GLAZE:.
Beat cream cheese & orange rind until well-blended.
Add sugar & milk; beat until well blended.
Servings: 8
Time preparation: 30 min.
Time total: 65 min.