Quebec Autumn Loaf with Spaghetti Squash, Oats, and Cranberry Maple Glaze
Featuring spaghetti squash gathered from Quebec’s autumn fields and tart cranberries from Drummondville, this gluten-free loaf transforms regional ingredients into a refined seasonal indulgence. The gentle sweetness of maple syrup and the wholesome texture of oat flour create a moist, naturally sweet crumb, while the cranberry maple glaze adds a jewel-like finish that reflects the vivid hues of a Quebec fall.
The Taste of Autumn Joy @ Montreal
10/21/2025
Servings: 6 Portions
INGREDIENTS
For the loaf
500g cooked spaghetti squash (about 1 small squash, roasted & shredded)
1 ½ cups oat flour
1/2 cup oat flakes
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 eggs
1/8 cup maple syrup
1/8 cup olive oil
For the cranberry maple glaze
300 g fresh cranberries (use 200 g if you prefer a milder, less tart flavor)
1 cup pure maple syrup
2 tablespoons water
INSTRUCTIONS
Roast the Spaghetti Squash
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the halves face-down on a parchment-lined baking sheet.
4. Roast for about 40 minutes, or until tender.Let cool, then remove the skin and shred the flesh with a fork or cut into fine julienne strips.
Prepare the Glaze
1. In a medium saucepan, combine cranberries, maple syrup, and water.
2. Bring to a gentle simmer over medium heat.
3. Cook for about 20 minutes, stirring occasionally, until cranberries pop and the mixture thickens slightly.
4. Stir often to prevent sticking.
5. Remove from heat and let cool slightly while you prepare the loaf.
Make the Batter
1. Lower oven temperature to 350°F (175°C).
2. Grease and line a loaf pan.
3. In a large bowl, whisk together the oat flour, oat flakes, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. In another bowl, whisk eggs, maple syrup, and olive oil until smooth.
5. Add the shredded spaghetti squash to the wet mixture and mix well.
6. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
7. Avoid over mixing for the best texture.
Bake
1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the loaf cool completely before adding the glaze.
Glaze & Serve
1. Spread the cranberry maple glaze evenly over the cooled loaf.
2. Slice the loaf into 6 even portions.
When Quebec’s fields turn golden and crisp air fills the season, this loaf brings autumn to your table, offering a warm taste of the province’s harvest in every slice.