Squash Mug Cakes - Two Ways!

I haven't made a mug cake in a while, but YogaRunLove on Instagram had made spaghetti squash pancakes...so I decided to give them a go, mug cake style.

Turned out deliciously!  And nothing sweet is complete without a PB2 sauce.  Obviously.

Spaghetti Squash Chocolate Mug Cake

85 grams spaghetti squash
2 Tbsp pumpkin
1 Tbsp coconut flour
1 Tbsp greek yogurt
1 Tbsp cocoa
1/4 tsp baking powder
1/4 tsp almond extract
2 egg whites
1 Tbsp unsweetened almond milk

Mix all ingredients well; microwave in a large mug for 2 minutes.  Dump on a plate and top with anything and everything you want!

*also modified to use 60 grams butternut squash and zucchini in place of spaghetti squash


My second version of Squash Mug Cake came to me in traffic.  I should have learned my lesson in the past 45 times I've gotten stuck in traffic on the Diagonal Highway, but I didn't.  So as I'm sitting in traffic, I'm dreaming/scheming up something to eat when I get home.  I thought about Kim from Pbeechie on Instagram, who made a delicious cottage cheese concoction and put it in the deseeded hole of a butternut squash.  Yum.

And then.  It hit me.  Like lightning.  Lightning from the Clean Eaters above.

 Make a Mug Cake inside the hole of a squash.

Bam.  Clean eating miracle.

I used the mug cake recipe posted above, but with just pumpkin and cut the whole recipe in half (my kabocha squash was pretty small).  It was divine.  Heavenly.  Scrumptious.

So I made it again the next day.  And I might make it every day for the rest of my life.  I haven't decided yet.

This may be the best idea I've ever come up with.  Kim ended up making her own version after she saw mine and dubbed it the Best Comfort Food ever.  I agree.

Go forth and create your own Squash Mug Cakes!