My husband swore to me that he would never eat squash. Like you couldn’t pay him enough money to eat it. This always perplexed me a bit since it’s one of my favorite foods ever but I let it slide. But then I threw it in the cake.
Game changer folks. I love being right.
I was actually pretty sneaky about it if I do say so myself. I just casually was like “here try this piece of spice cake I made, what do you think?” He took a bite and gave me a thumbs up for approval and then, only then, did I inform him of the squash addition.
My only regret is that I didn’t place a wager on this before he tried it.
The squash once baked is quite sublime and really the only flavor that really shines is the cinnamon and spices. It’s such a warming snack cake and is a pretty interesting way to use up some leftover squash.
The cake may look like it takes a long time to make but it really doesn’t. Most of the time is just heating up that squash in the oven. Once that is out of the way the rest of the cake takes less than 10 minutes to throw together. I ended up cooking the squash the night before so that by the morning I could whip this little puppy up super fast. It made the whole house smell amazing.
This cake will hopefully make all those squash haters out there change their minds about how awesome this little veggie is.
- 1 small spaghetti squash
- 1 c. spelt flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp cinnamon
- 1 tsp. ginger
- 1/2 tsp. ground allspice
- 1/2 c. maple syrup
- 1/4 c. coconut oil
- 2 Tbsp. flax meal
- 6 Tbsp. water
- Preheat oven to 375F. Using a fork, pierce the spaghetti squash a few times around the outside and then microwave 3 minutes. cut the ends off the squash and then cut the squash in half. Fill a large glass baking pan with water and place the two squash halves, flesh side down into the pan. Cover with foil and bake roughly 25 minutes. The squash will be done when it’s easy to piece the outside with a fork. Let cool a few minutes, remove seeds. Using a fork, scrape the inside of the squash to remove the strands of squash. Measure out 2 cups of squash and set aside.
- Reduce oven heat to 350F
- Spray an 8×8 baking pan with cooking spray and set aside.
- In a small bowl combine the flax meal and water.
- In a medium bowl stir the spelled, baking powder, baking soda, cinnamon, ginger, and allspice together.
- In another small bowl whisk the maple syrup and coconut oil together. Add in the flax egg. Stir.
- Mix the wet ingredients with the dry. Fold in the squash.
- Baking about 25-28 minutes or until toothpick comes out clean.
- Cool and enjoy!