NUTTY SPAGHETTI SQUASH QUICK BREAD

Nutty Spaghetti Squash Quick Bread image

Provided by Pat Duran

Time 1h10m

Number Of Ingredients 12

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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

Steps:

1. I 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)
2. Heat 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.
3. Using 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.
4. Remove 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.
5. Cool 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.