Contributed by (Recipe adapted from “eHow” at www.ehow.com)

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Ingredients

3 Eggs
1 C Oil
1+1/2 C Sugar
1 tsp Vanilla extract
1 +1/2 C baked and shredded Spaghetti squash*
1/2 C shredded Carrots
2 C Flour
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
1 tsp ground Cinnamon
1 tsp ground Cloves
1 C chopped Walnuts

Instructions

*Bake spaghetti squash for 30 minutes in 350°F oven. Cool and pull a fork lengthwise through the flesh to separate it into long stands. It is then ready to use.

Preheat oven to 350°F. Butter 9 x 5 loaf pan. Beat eggs, oil, sugar and vanilla until light and thick. Fold spaghetti squash and shredded carrots into oil mixture. Sift dry ingredients together. Stir into Spaghetti squash and carrot mixture until just blended. Fold in walnuts. Pour batter into the buttered loaf pan. Bake on middle rack of the oven for 1 hour and 15 minutes, or until done. Cool slightly, remove from pans and cool on rack.

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