Spaghetti Squash Cake with Orange Glaze

Yesterday, out of the blue, I had an urge to make a very particular cake. I only had this cake once before, 10 or 15 years ago; my mom and I made it in an effort to use up extra spaghetti squash (and for the novelty of trying a squash cake). It was surprisingly delicious - and obviously, a cake that stays in your memory for years after only tasting it once... that's a good cake. When I called my mom to get the recipe, we ended up talking for almost two hours. Lots of warm, fuzzy feelings attached to this strange little dessert.



It shouldn't seem strange, now that I think of it, because zucchini is a squash too, and we all know how magical that is in a cake. Most types of squash are sweet and contain lots of water, so they make things lovely and moist without adding much flavour. Plus: vitamins!

This recipe is perfect for using up leftover spaghetti squash, but it's so delicious that it justifies going out and buying a squash specifically for this cake, which is exactly what I did (cooking directions are included below).

Spaghetti Squash Cake with Orange Glaze
(This is adapted from a recipe my mom and I found on the internet in olden times. Might've been from here). 

Cake
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 cup butter, softened
1 egg
2 tbsp milk or cream
1 tsp vanilla
1 1/4 cups flour
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tsp baking powder
1/8 tsp salt
1 cup spaghetti squash insides, cooked and chopped

1. Preheat the oven to 350°F/180°C. Grease a 8 or 9 inch round pan and set aside. If you've already got some cooked squash, skip to step 3.

2. First, fill a large, microwave-safe dish (I used a glass casserole dish) with a couple inches of water. Carefully cut a small spaghetti squash in half lengthwise. Scoop out the seeds and slimy membrane (ugh, sorry) with a spoon, and place the halves cut side up in the water. Microwave on high for 5-10 minutes. Stick a fork or sharp knife into the flesh - if it goes in easily, it's done. Let it cool until you can handle it, then scrape out the insides with a fork. Mmm! Stringy goodness!

3. Using an electric mixer, cream together the butter and sugars in a large bowl until smooth and light. Blend in the egg, vanilla, and milk, mixing well. Set aside.

4. In a separate bowl, stir together the flour, spices, baking powder and salt. Add to the butter/sugar mixture and mix well - it'll be stiff, like a cookie dough. Finally, add the spaghetti squash and gently combine with a spatula or wooden spoon. 

5. Pour the batter into your prepared pan and spread it out evenly to the edges. Bake for 30 minutes - you'll know it's done when a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before you glaze it.

Orange Glaze
1 1/2 cups icing sugar
3 tbsp orange juice
1 1/2 tsps grated orange zest

Mix it all together, adding more juice or sugar to get a thick, smooth icing. Spread it all over that cake of yours and nom away, my friend!