Nutty Spaghetti Squash Quick Bread
By
Pat Duran
@kitchenChatter
1
This to my surprise is a light quick bread. The nuts and maple syrup give a nice sweetness...my family enjoyed it very much...
Ingredients
- 2 c
- cooked spaghetti squash
- 1 1/2 c
- all purpose flour
- 2 tsp
- baking powder
- 1/4 tsp
- baking soda
- 1/4 tsp
- salt
- 2 tsp
- ground cinnamon
- 1 tsp
- ground ginger
- 1/8 tsp
- allspice (a pinch)
- 2 large
- eggs
- 1/2 c
- pure maple syrup ( not pancake syrup)
- 1/4 c
- vegetable oil
- 1/2 c
- chopped pecans
How to Make Nutty Spaghetti Squash Quick Bread
- 1I used some leftover spaghetti squash from dinner the day before..to prepare the squash do the following:
With a sharp knife pierce a small squash 2 or 3 times deep. Microwave for 6 minutes...let set until you can handle it;then cut it open, remove seeds then scrape squash halves with a fork to release the strands.(use only 2 cups) - 2Heat oven to 350^ and spray an 8-inch loaf pan then place a piece of wax paper on the bottom and spray that too; set aside.
- 3Using you mixer combine the eggs, maple syrup and vegetable oil; blend well,1 minute.
Stop mixer and add the flour and remaining 6 dry ingredients; turn mixer to low speed and blend lightly. - 4Remove bowl from mixer and stir in nuts and squash by hand using a spatula.
Pour batter into prepared pan and bake for 55 minutes, or until toothpick test comes out clean. - 5Cool on wire rack 10 minutes. Remove from pan and peel off wax paper and cool completely before cutting.
This did not cook over the pan, but to be on the safe side, I placed the pan on my small cookie sheet with sides.
