Spaghetti Squash Cake With Orange Cream Cheese Glaze Recipes

SPAGHETTI SQUASH CAKE WITH ORANGE-CREAM CHEESE GLAZE

Steps:

• CAKE:.
• Preheat oven to 350ºF.
• Coat a 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, & cinnamon until well-blended.
• Stir in milk, vanilla, & egg; beat until well-blended.
• Combine flour, baking powder, & salt in bowl; stir with whisk.
• Stir in sugar mixture & squash.
• Spoon into cake pan, spread evenly.
• Bake 35 minutes or until wooden pick inserted in center comes out clean.
• Cool 5 minutes.
• Remove from pan; carefully peel off wax paper.
• Spoon Orange-Cream Cheese Glaze over top.
• Sprinkle with pecans.
• GLAZE:.
• Beat cream cheese & orange rind until well-blended.
• Add sugar & milk; beat until well blended.

CHEESY SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the squash flesh with 1 tablespoon olive oil and sprinkle 1/8 teaspoon garlic-pepper over top; rub the edges and insides to make sure it's distributed evenly. Place on a baking sheet.
• Bake in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large cast iron pan over low heat. Add mushrooms, onion, and jalapeno and cook, stirring occasionally, for 30 minutes. Add garlic and cook for about 10 more minutes. Move everything to the outside edges of the pan; add sausage, fennel seeds, salt, and pepper to the center. Cook and stir until pork is browned, crumbly, and no longer pink, about 10 minutes. Fold in the broccoli and remove from the heat.
• Remove squash from the oven and set aside to cool a bit. Leave the oven on.
• Mix chicken base, oregano, thyme, and basil together in a large bowl. Add Parmesan cheese and mix thoroughly. Add Cheddar and mozzarella and mix until well combined; it may be a little clumpy, but as long as it's only small clumps, that's okay.
• Shred squash flesh onto a sheet pan; use an oven mitt to hold it if it's still too hot. Toss with remaining garlic-pepper and season with salt and pepper if you want to. (Just remember the chicken base has a fair amount of salt in it already.)
• Spray an 11x13-inch baking dish with nonstick spray. Spread 1/2 of the shredded squash evenly over the bottom of the dish and top with 1/2 of the pork-vegetable mixture. Repeat for a second layer. Pour cream over the entire dish.
• Bake, uncovered, in the preheated oven for 30 minutes.