Instructions: Preheat oven to 350F.

Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set pan aside.

Beat sugars, margarine, ginger, and cinnamon at medium speed of a mixer until well blended. Stir in milk, vanilla, and egg; beat at low speed of mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; stir with a whisk. Stir in sugar mixture and squash. Spoon into prepared cake pan, spreading evenly.

Bake at 350F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; carefully peel off wax paper. Cool completely on a wire rack. Spoon Orange-Cream Cheese Glaze over top of cake. Sprinkle with pecans. (1g fiber)

Orange-Cream Cheese Glaze: Beat the cream cheese and orange rind at medium speed of a mixer until well blended. Add sugar and milk, and beat at low speed until well blended.

Yield: about 1/2 cup.

Yield: 8 pieces

NOTES : Have any leftover cooked spaghetti squash? This cake can put it to delicious use.

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