Spaghetti Squash Cake with Orange-Cream Cheese Glaze

Cooking spray
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 cup stick butter, softened
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped cooked spaghetti squash

Orange-Cream Cheese Glaze [see recipe below]
1 tablespoon chopped pecans, toasted

Preheat oven to 350°.

Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set pan aside.

Beat sugars, butter, ginger, and cinnamon at medium speed of a mixer until well-blended. Stir in milk, vanilla, and egg; beat at low speed of mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; stir with a whisk. Stir in sugar mixture and squash. Spoon into prepared cake pan, spreading evenly.

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; carefully peel off wax paper. Cool completely on a wire rack. Spoon Orange-Cream Cheese Glaze over top of cake. Sprinkle with pecans.

8 servings (serving size: 1 wedge)

Orange-Cream Cheese Glaze

2 tablespoons cream cheese
1/2 teaspoon grated orange rind
1 cup sifted powdered sugar
2 1/4 teaspoons 1% low-fat milk

Beat the cream cheese and orange rind at medium speed of a mixer until well-blended. Add sugar and milk, and beat at low speed until well-blended.

Makes about 1/2 cup