Spiced Spaghetti Squash Cake

Spiced Spaghetti Squash Cake

Spiced Spaghetti Squash Cake

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  • Each serving
  • 220cal
  • 11g fat (4.5g sat)
  • 50mg chol
  • 230mg sodium
  • 27g carb
  • 2g fiber
  • 17g sugars
  • 4g protein

Fragrant and moist, the secret to this spice cake is using five-spice powder. The cream cheese frosting adds a nice contrast to the rich cake.


  • 1 spaghetti squash, halved lengthwise and seeds removed
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons five-spice powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup brown sugar
  • 1/3 cup plain Greek yogurt
  • 1/4 cup safflower oil
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup powdered sugar
  • Splash of milk, as needed


Preheat oven to 400° F. Line a baking sheet with parchment paper.

Place squash, cut side-down, on the prepared baking sheet. Roast until fork tender, 45 to 55 minutes. Let cool slightly, then pull flesh from squash with a fork. Squeeze out excess liquid and set aside 2 cups for the cake.

Reduce heat to 350° F. Grease an 8-inch round cake pan and line with parchment paper.

In a bowl, whisk together flour, baking soda, five-spice powder and salt. In a separate bowl, mix together eggs, sugar, yogurt and oil. Stir together flour and egg mixture. Fold in squash.

Pour batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To prepare frosting, beat together cream cheese, butter, sugar and milk until smooth. Spread over cooled cake.