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Spaghetti Squash Cake w/ Cream Cheese Glaze + GIVEAWAY!

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Servings 6 -8
Calories 283 kcal

Ingredients
  

  • 1/3 cup sugar
  • 1/3 cup brown sugar packed
  • 3 tbsp coconut oil such as Kelapo!
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2 tbsp low-fat milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 cup cooked spaghetti squash
  • 2 tbsp low-fat cream cheese
  • 1 tsp orange zest
  • 1 cup powdered sugar
  • 2 tsp low-fat milk
  • 1 tbsp pecans crushed

Instructions
 

  • Preheat the oven to 350F and grease a 11" round baking dish.
  • In a medium bowl, combine the sugars, coconut oil, nutmeg and cinnamon. Beat with an electric mixer at medium speed until evenly combined.
  • Add the milk, egg and vanilla; then beat at low-speed until evenly blended.
  • In a large bowl, combine the flower, baking powder and salt, stirring to combine.
  • Add the sugar mixture and squash and beat until well combined.
  • Pour the batter into your cake pan and cook at 350F until golden and cooked through (about 30-35 minutes).
  • For the cream cheese glaze, combine the cream cheese, orange zest, powdered sugar and milk in a small bowl and whisk until a thick glaze is formed.
  • Let the cake cool completely, then remove from the pan and pour the glaze over the top. Garnish with the crushed pecans before serving.