As this was, for all intents and purposes, the ONLY recipe I found for spaghetti squash bread, it's fitting that it's lovely and well deserving of a 5 star rating! I was making it for someone w/ type 2 diabetes so I changed a couple of things, however I'm sure it would be great either way. I substituted spelt flour for the flour and (only) 2 packets of NuNaturals Nu stevia for the sugar and perhaps used just a tad more than 1/4 cp juice (was eyeballing it, but probably more like 1/3 cup.) It was soooo moist, perfectly sweet with the extra touch of raisins and the spices were nuanced and well balanced. Would probably be great as a cupcake or muffin too with a light glaze or frosting.

This is incredible bread! Perfection. For the second batch I altered the recipe and it was even better: I added 1/4 tsp ground clove and used brown sugar as a direct replacement for the white sugar. MUCH BETTER TASTE! I also used 4 tbsp raisins instead of just two. Thanks so much for posting this!

Delicious fall recipe! I used JustABaker's modifications with adding 1/4 tsp. of ground cloves and substituting brown sugar for white sugar. I also used 4 tablespoons of raisins, as well. I made 12 medium-sized muffins and cooked them at 350°F for 14 minutes. Very tasty!

Just realized I left out the orange juice, but it was still great! I used Pamela's gluten-free bread flour blend because I'm not having good luck with regular gluten free all purpose flour that I've been buying. Just if that helps anyone, thought I'd report that it works, but may be a bit on the salty side, and wondering if I could omit the salt required in the recipe - or reduce the amount - without issues. Anyway, it's definitely a nice change of pace from just eating spaghetti squash with dinner. Will definitely make it again - and make it a point to keep spaghetti squash on my grocery list.

I made a few changes to the recipe. I had no orange juice so I used carrot juice. Avocado oil and natural sugar.