I know you are just going to love this spaghetti squash cake with a sugar glaze. What a great way to get an extra serving of vegetables in this weekend – by eating cake!
Some years it seems all of the universe comes together to provide the exact right growing conditions for one crop or another. For me this year it was winter squash. We have had so many squash – especially the harder shell varieties. Acorn, delicata, and spaghetti top the list.
As an Italian who grew up on pasta, I have embraced spaghetti squash as a sometimes – substitute for pasta. A great spaghetti squash is a healthy gluten-free stand-in for one of my favorite meals. But this year, we just can’t keep up with all of the garden squash, so I decided to try something new.
I’m sure you’re thinking right now that I’ve gone crazy making a spaghetti squash cake. But just hang on before you pass judgement. This cake is good. Really good. Plus, I love that it includes healthy vegetables hidden inside. What a great idea to get kiddos to eat their veggies!
This recipe is especially convenient if you already have leftover spaghetti squash from another meal – because the cake itself whips up pretty quickly. But even if you need to cook your squash, the whole process of cooking / cooling / baking is pretty forgiving.
And if you are starting with cooked spaghetti squash, puree it in a food processor to a smooth consistency. You’ll need just one cup of puree. Make sure to strain the squash to remove excess water before adding it to your batter.
A few tips to keep the cake light and airy:
- Make sure your baking powder and baking soda are fresh and not expired. These are the leavening agents
- The butter should be gently soft but not completely melted. This will help to create air bubbles in the batter
- Using an electric mixer when combining the butter and sugar will add more air to the batter. If not, use a little extra arm work here until you see the butter fluff up a bit.
- You can choose to sift the flour – this often adds extra fluffiness to cake batter
Ingredients for Spaghetti Squash Cake
- 2 Cups Flour
- 1 Cup Sugar
- 1 Teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- Cooked Spaghetti Squash (1 cup puree)
- 1 stick softened, unsalted butter (8 Tablespoons)
- 1/2 teaspoon Ginger
- 1/2 teaspoon cardamom
- 2 eggs
- 1 teaspoon vanilla
For the Sugar Glaze
- 1/2 Cup Confectioners Sugar
- 1 Teaspoon Orange Juice
Instructions to Cook Spaghetti Squash
If your Spaghetti Squash isn’t already cooked, you’ll need to do that first. If you are using leftover spaghetti squash, just skip this section.
Soften the hard outer shell by putting the squash in the microwave for about 5 minutes. Once cooled, slice it in half the long way with a heavy bladed knife. Place both sides of the squash face down in a in a high-sided baking pan with a little bit of water.
Bake in the oven for about 45 minutes or until the shell is soft when you pierce it with a fork. Pull the squash out of the oven and allow it to cool. Use a fork to pull the pasta strings out of the shell.
Instructions to Make Spaghetti Squash Cake
Preheat the oven to 350 Degrees.
Put the cooked spaghetti squash in a strainer and strain off any excess liquid. Transfer the squash to a food processor and puree until smooth. Measure out one cup of the squash puree for this recipe. (you can save any extra for other recipes or feed it to your chickens)
Combine the flour, baking powder, and baking soda in a medium sized bowl.
In a separate, larger bowl, combine the sugar and the spices. If using fresh cardamom, you’ll need to remove the outer husk and crush the seed with either a spice grinder or a mortar and pestle. If using fresh ginger, make sure to peel the outer layer with a peeler prior to grating the ginger.
Combine the softened butter with the sugar mixture. Using a stand mixer will allow for a fluffier, lighter texture. Slowly add the eggs and the vanilla and beat well.
Add half of the flour mixture, making sure to combine well. Add in the spaghetti squash puree, and finally the last of the flour mixture, to ensure everything is well blended.
Spray or butter a single sheet cake pan, approximately 9 inches. Pour the batter into your prepared pan and bake for 45 minutes. Test doneness with a toothpick in the center of the cake, ensuring the pick comes out clean. Allow to cool.
Instructions to Make the Orange Sugar Glaze
Slowly add the orange juice to the confectioners sugar and stir until the desired consistency is reached. You may need slightly less or more orange juice to get the right thickness.
Allow cake to cool prior to glazing.
