Maple-Spice Squash Cake

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Spaghetti squash brings natural sweetness and tenderness to baked goods, much the way grated carrots do for carrot cake.

  • 12Servings


  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/8 tsp. ground allspice
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/4 cup vegetable oil
  • 1/2 cup raisins or chopped pecans, optional


1.  Preheat oven to 375°F.

2. Pierce spaghetti squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side up on  baking sheet. Bake 45 minutes, or until squash yields when pressed.

3. Cool squash 10 minutes. Scrape squash halves with fork to release strands. (You should have 2 cups.)

4. Reduce oven heat to 350°F, and coat 8-inch loaf pan with cooking spray.

5. Whisk together flour, baking powder, cinnamon, ginger, baking soda, salt, and allspice in large bowl.

6. Whisk eggs and maple syrup together in separate bowl. Whisk in oil. Stir in
flour mixture. Fold in squash and raisins (if using).

7. Spread batter in prepared loaf pan, and bake 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Unmold, and cool completely.

Nutrition Information

  • Calories: 143
  • Carbohydrate Content: 21 g
  • Cholesterol Content: 31 mg
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 188 mg
  • Sugar Content: 10 g