“Squashed Cakes” from Marcie’s Kitchen

“Squashed Cakes” from Marcie’s Kitchen

These are not “squashed” nor “cakes” but are a sweet squash casserole in disguise. They are vegetarian, sugar and dairy free, low carb, low calorie, kid friendly, loaded with fiber and tastes delicious! Made in muffin cups with a cute name, kids & picky vegetable eaters won’t sus-pect that they are made from spaghetti squash. They can be served as a sweet vegetable side Mini “Squashed” Cakes (makes 12-15)


4 cups spaghetti squash (about a 1/1/2 lb. squash)
2 Tbsp. balsamic vinegar
3 eggs, at room temperature
1 Tbsp.. Stevia (or sugar substitute)
1 tsp. Vanilla extract
1/2 tsp. cinnamon
Juice of 1/2 fresh lemon (or 1 1/2 Tbsp. lemon juice)
2 Golden Delicious apples (peeled & chopped)
1/3 cup raisins
or even a dessert. A perfect choice to bring to a party (so easy to serve!) and for dieters, a guilt free sweet treat. They can be served hot, warm or at room temperature, and do not need refrigeration. Tips— roast the squash as soon as you get it home—it will keep for a few days until you use it.


Roast the squash: Preheat oven to 400 and spray a roasting pan with non-stick spray or coconut oil. Split the squash in half lengthwise with a large knife, and use a spoon to scoop out the seeds & stringy bits of flesh inside the squash. Rub the flesh with balsamic vinegar and place face down on a roasting pan. Roast for 35-45 minutes until you can easily pierce a fork through the peel all the way to the flesh. (the softer the squash, the more unrecognizable it will be as squash in the recipe, but be careful not to burn the edges.). Cool completely.

Using a fork, shred out the flesh into a large mixing bowl.

Make the “Cakes”

Reduce the oven to 375 degrees, and line a muffin tin with baking cups. In a small bowl, mix the eggs, Stevia, cinnamon and lemon juice. Add the mixture to the squash, then, add the apples & raisins & mix well. Spoon the mixture into the muffin cups, filling them to the top, and bake for 30-35 minutes until they begin to brown.

Marcie Seninsky is the Program Manager at The TrueU Weight Loss at Advanced Endocri-nology & Weight Management, a physician supervised rapid weight loss program by Ritu Malik, M.D.. Dr Malik is Board Certified both in Endocrinology and iObesity Management .

http://www.thetrueuweig htloss.com


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