Spaghetti Squash Bread

There is a mountain of spaghetti squash left over from Drew's brave attempt at cooking a main course, and Raul is determined to conquer his baking setbacks, so Raul sets out to make spaghetti squash bread. His banana bread is, usually, perfection itself but he is convinced the oven has it in for him as the last few attempts at cakes have had full flavour but an unusual texture. He begins searching to find a recipe and finds a fun, and similar to R&D's, blog twizzlingwhimsies where Emily in Tucson documents her cooking, thrift store shopping adventures and life in the desert. Off-Broadview is far from a desert but Raul does make a nasty, almost funny, crack comparing the two environments.

Emily's recipe seems simple enough and sounds perfect. Raul makes only minimal adjustments by making only large loaf in a glass Pyrex dish lined with parchment. Using the glass dish meant reducing the temperature by 25 degrees and baking it for an hour and 20 minutes.

Ingredients (for two loaves):
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 large eggs
1 cup canola oil
2 cups white sugar
3 tsp vanilla extract
2 cups cooked spaghetti squash

Directions:
Grease and flour two 8 x 4 inch loaf pans. Preheat oven to 350 degrees F.
Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in the squash until well incorporated. Pour batter into prepared pans.
Bake for 45 to an hour, or until tester inserted in the center comes out clean (it actually took me closer to an hour, but I started checking it at 40 minutes).
Cool in pans on rack for about 20 minutes. Remove bread from pans, and completely cool.
Slice and serve with a pat of butter.

Determined to avoid any texture problems, Raul performs an old-fashioned skewer test (several times) until the skewer comes out completely clean.

The bread is moist and just slightly sweet. It didn't even need butter and was perfect as a snack and even better the next morning. The curse of the recalcitrant oven has been broken!  "I told you that kitchen witch of yours was not powerful enough," says Raul triumphantly. "As soon as I found that traditional Portuguese cock statue at Value Village - that's a just as potent a tradition - I knew it would solve our baking problems." Whether a refinement of Raul's skills or some form of Portuguese/Value Village voodoo, Drew is just relieved that from now on textures will be flawless.