Spaghetti Squash never fails to amaze us. Especially since we recently learned it can be used to make cake!
1 small spaghetti squash
1 cup whole wheat or spelt flour
2 tsp. baking powder
¼ tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
½ tsp. allspice
¼ cup maple syrup
¼ cup coconut oil
Cut spaghetti squash in half, scoop out the seeds and bake facedown on a greased baking sheet for 25 minutes at 375 degrees F. Scoop out spaghetti squash strands. Measure 2 cups of squash, and set aside. Save the rest for another recipe!
Reduce oven to 350 degrees F. Grease a cake pan with coconut oil and set aside In a mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger and allspice.
In another bowl, whisk the maple syrup and coconut oil. Add in the eggs. Stir to combine.
Mix the wet ingredients with the dry ingredients. Fold in the squash.
Bake for about 25-28 minutes or until a toothpick comes out clean.
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