Double Chocolate {Beet} Cake

chocolate beet and zuchinni cake from {Cook Well. Eat Better. Live Happily.}
Chocolate beet cake, low carb, sugar free, gluten-free and grain-free

Chocolate-y Beet and Zuchinni Cake…the best way to get your veggies!

Ok, so I dislike beets. We didn’t eat them growing up and I just never developed a taste for them. I think it has something to do with the fact that the only time I ever saw them was at our favorite Italian restaurant, where they put them on the salad, thereby turning my beautiful salad this gross shade of purple. It was always devastating when I forgot to have them hold the beets. Anywho, I’m now 30, and I get beets. A Lot. Every. Freakin. Year. In my CSA box. I hate to waste, so I have been seeking a way to use them up. I have tried juicing them, I have made cold salads, that actually weren’t bad, but still had that mild “dirt” taste that I feel beets impart, and lastly I have SUCCESSFULLY baked with them. I feel double good about this, because although they are a bit higher carb than my usual ingredients, there are tons of nutrients in them and I don’t have to waste them this way. Plus, this cake is freakin delicious!

On to the recipe. This is a wonderfully moist cake, dense, but not heavy, loaded with chocolately goodness. Although the batter looks slightly pink-ish before baking, after baking, it just looks dark chocolate. No one will guess that you loaded it up with almost 2 cups of roasted beets!!!

Chocolate Beet and Zuchinni Cake {low-carb, gluten & grain free, nut-free, dairy-free*}

1 2/3 cups roasted beets
(peeled and roasted in 3 tbsp. coconut oil, until tender – I usually do
this the day before.)
1/3 cup raw zuchinni puree (1/2 of a large one)
5 large or 6 small eggs (ours are ungraded, but they were small-ish)
1/2 cup butter or coconut oil
1/2 cup Erythritol Sweetener
4 droppers full (1/2 tsp)
English Toffee Liquid Stevia
1 tsp
Better Stevia
3 Tbsp vanilla
pinch salt
2 tsp aluminum free baking powder
1/2 cup
Coconut Flour*
2/3 cup
Raw Cacao Powder
1/2 cup sugar free, or dark chocolate chips (optional)

Puree beets, along with coconut oil that you used to roast them in. (This step can be pre-done by about a couple days, if you like.) Puree zuchinni, raw.

Using a high powered blender** add you butter or coconut oil to the veggies. Blend well, until thoroughly combined. Add the eggs, sweeteners, vanilla, salt and baking powder. Mix well. Add the coconut flour and blend until there are no lumps. {If you are using a hand mixer, sift it…seriously!}. Add the cacao powder.

Pour batter into parchment lined pans. (I used 1 large bread pan and 2 small loaf pans for gifts). Sprinkle chocolate chips on top and push a few down, if you are using them. {Will increase your carb count…obviously.} Bake at 325 for 30-45 minutes or until top feels set and toothpick comes out clean. Allow to cool for 5-10 minutes before you try to remove them from the pan.

*A note on coconut flour – I purchase the 25 lb bag and portion it into large, gallon sized freezer bags. I use a lot of coconut flour. At one point, Amazon was out of the 25 lb bags, so I purchased smaller, 1 lb bags instead for about triple the cost. I have used both, however the 25 lb bag creates a much denser product, that adds a good bit of volume after being sifted, whereas the smaller bags don’t. So, if your coconut flour seems packed densely, use 1/2 of a cup and then sift it. If it’s more powdery in the bag, use 1/2+2 tbsp cup and then sift it.

**IF you don’t have a high powered blender, melt your butter and use a hand or stand mixer.

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Nut Free Double Chocolate Cookies (Low Carb)

Double Chocolate Coconut Cookies {crisp and nut-free!}

 

Low Carb Double Chocolate Coconut Cookies that grain-free, gluten-free, dairy-free, keto

Low-Carb Crisp Double Chocolate Coconut Cookies {grain-free, gluten-free, dairy-free, keto}

Another cookie recipe? Yes, my friends. This one is crisper and solid enough to pack for a picnic. The kids loved it, as did my hubby and I. They’re also good (although not “double” chocolate) if you leave the chocolate chips out.

1 cup pumpkin seeds, ground (measured before grinding)
1/2 cup coconut flour, measured before sifting, then sifted
3/4 cup Erythritol Sweetener
1 tsp English Toffee Liquid Stevia
1 cup Virgin Coconut Oil or butter (melted)
1/4 cup yellow squash puree (raw) or greek yogurt
1 Tbsp vanilla
pinch salt
3 Tbsp Raw Cacao Powder
1/2 tsp baking soda
1/2 tsp guar gum
2 eggs
1 cup bittersweet (or sugar free) chocolate chips
1 cup Unsweetened Medium Shredded Coconut

Preheat the oven to 350 and line a baking sheet with parchment.

Blend everything except the chocolate chips and coconut flakes with a hand mixer.  Once combined, add chocolate chips (if using) and coconut flakes. They would also be good with some chopped pecans/walnuts or almonds (if you don’t have to be nut-free.

Drop by rounded tablespoons onto your parchment lined baking sheet and flatten a bit for a crisper cookie, or leave rounded for more of a cookie ball. They don’t spread much 🙂

Bake for 9-12 minutes, or until set in the middle. Allow to cool completely before you try to remove them to a cooling rack or airtight container. They are fragile initially, but once then cool, they are very sturdy.

*You can freeze the dough, uncooked so that you can have hot, fresh cookies anytime. Just add a couple minutes to the cooking time and cook right from frozen. To do this, simply follow thru the steps before putting in the oven, and instead put your parchment lined baking sheet in the freezer to allow the cookies to freeze separately for a few hours. Remove and put them in a freezer bag, then you can make instant low carb cookies…like refrigerator dough that won’t kill your diet!

Yellow Squash {Gluten Free} Sandwich Rolls

Gluten-free Squash Sandwich Rolls, grain free bread, nut free bread, paleo bread, low-carb bread

Gluten-free Squash Sandwich Rolls

I’m so excited to share this recipe, which in all actuality is VERY similar to my 3 minute bread recipe. I’m sure this would work equally well in the microwave, but I didn’t try it, so I can’t be sure. Personally, I like using the oven for 12 minutes, versus standing at the microwave for 30, but I think there’s definitely a place in my kitchen for both methods.

This bread is delicious. The squash lends a slight sweetness and flavor that puts my previous recipe to shame, while maintaining the wonderful (gluten-filled bread) texture of the other recipe.  Delicious plain, or slathered with butter. Makes a perfect gluten and grain free sandwich roll or hamburger bun. Yum.

Please try it and let me know what you think!

Yellow Squash Sandwich Rolls {Gluten-free, grain-free, dairy-free, nut-free, low carb}

1 cup (raw) yellow summer squash puree
3 large eggs
2 Tbsp Apple Cider Vinegar
1/3 cup Coconut Flour*
1/3 cup Psyllium Husk Powder
1/3 cup whole egg powder OR Unflavored Whey Protein
2 tsp aluminum-free baking powder
1/2 tsp kosher sea salt

Preheat oven to 400 degrees.

Mix all wet ingredients in a large bowl until thoroughly combined. Sift each dry ingredient, waiting until all are added to stir. Use a whisk or a hand mixer to blend well. (Work quickly, the batter will thicken substantially within a few minutes.) Allow batter to sit for a couple of minutes.

Line your baking sheet with Parchment Paper. Form dough into rolls and flatten slightly, approximately the size of my palm seems to work. Leave approximately 1 inch between rolls.

Bake for 12-15 minutes or until firm to the touch, err on the side of over-baking, as underbaked results in gummy middles. Gross.

Remove from oven and place on a cooling rack immediately. If you don’t have a cooling rack, turn the rolls over on the baking sheet, as if you don’t moisture will collect underneath them as they dry.  Once completely cooled, simply place in an airtight container in the fridge for up to 2 weeks. These also freeze and defrost nicely.

There you have it. Bread that meets all of the following criteria:
*gluten free bread
*grain free bread
*low carb bread
*nut free bread
*dairy free bread

*A note on coconut flour – I purchase the 25 lb bag and portion it into large, gallon sized freezer bags. I use a lot of coconut flour. At one point, Amazon was out of the 25 lb bags, so I purchased smaller, 1 lb bags instead for about tripled the cost. I have used both, however the 25 lb bag creates a much denser product, that adds a good bit of volume after being sifted, whereas the smaller bags don’t. So, if your coconut flour seems packed densely, use 1/3 of a cup and then sift it. If it’s more powdery in the bag, use 1/2 cup and then sift it. The recipe is very forgiving, either way, but this is my conclusion after making about 20 batches of this bread.

KETO Coconut Butter Breakfast Batter (Waffles and Pancakes)

Coconut Butter Breakfast Batter Waffles (gluten-free, grain-free, nut-free, low-carb, keto)
Coconut Butter Breakfast Batter Waffles (gluten-free, grain-free, nut-free, low-carb, keto)

Coconut Butter Breakfast Batter Waffles       (gluten-free, grain-free, nut-free, low-carb, keto)

For some reason, very few recipes satisfy me for thinking that I can’t make them better, so I tinker and try new things, almost every time. (For example, I posted a wonderful waffle recipe 2 weeks ago. Oops. It’s still really good, just more ingredients, and a little different flavor) Every once in awhile I hit the recipe holy grail, and then I stop. For this breakfast batter (I’m calling it that because it makes equally delicious, low-carb/keto waffles and pancakes), there is only one flaw. It doesn’t create a crisp outside. However, the pros to this batter are numerous. The flavor IS. SPOT. ON. Seriously, I’ve made quite a few successful waffles and pancake recipes and this one takes the {pan}cake. Haha. It’s too early for jokes, but not too early for waffles. In my opinion, it’s never too early for waffles. In addition to perfectly flavored and sweetened waffles and pancakes, the texture is great, if you can get past the lack of crispness. Without the addition of any syrup or topping, the texture and flavor remind me exactly of waffles or pancakes that have been smothered in syrup, and absorbed all that delicious flavor. But, “dry”. Soooo, these are perfectly portable. Last, but not least, there are only 7 ingredients. This is a score in my book where I always have two little “helpers” that are very helpful at making kitchen messes. This recipe comes together quickly and because of it’s versatility, you can make both pancakes and waffles at the same time, cutting your cooking time in half.

I could go on and on in my Ode to my Low Carb Coconut Butter Breakfast Batter, but alas, Backyardigans is almost over and that means I have to go be a Mom…so here’s the recipe! Try it…you’ll like it, I can almost guarantee it!

Low Carb and Keto Coconut Butter Breakfast Batter (for waffles and pancakes)
{low-carb, grain-free, gluten-free, nut-free, keto}

12 oz (1 cup) coconut butter
½ cup butter
8 oz cream cheese
6 large eggs
5 droppers full English Toffee Liquid Stevia
2 tsp baking powder
1/3 c Erythritol Sweetener

Preheat waffle iron (or non-stick skillet for pancakes*)

Melt the coconut butter (blended coconut, NOT coconut milk or cream, I use homemade but it is sold as coconut manna or coconut butter), butter and cream cheese. Stir until smooth. Blend remaining ingredients into coconut butter mixture. I used a vitamix, but as long as everything is melted, a hand mixer or regular blender should work fine.

Bake in your waffle iron or skillet. For waffles, allow to continue cooking for a few minutes past when the machine tells you they are done. Remove carefully and allow to cool for a few minutes, as they do crisp up a teeny-tiny bit. For pancakes, make sure your pan is hot…then a couple minutes per side is sufficient. When you flip them, push them down a little bit to ensure the bottom touches.

I like them dry. They taste like they are syrup drenched…my 3 year old, however, is a bit obsessed with maple syrup and enjoyed them like that 🙂 A sugar free syrup might make them a bit too sweet, and I would omit the erythritol if I was planning on using a syrup or topping.

PS I plan on tinkering with this recipe to see if I can make it crisp up a bit. 🙂

PPS I don’t get paid to keep this blog. I have added some affiliate links to Amazon to products that I personally buy and use from Amazon, in case you have difficulty sourcing some of the specialty ingredients that make living a low-carb, keto or gluten free lifestyle easier. I may receive a small percentage of compensation from Amazon, should you access these links in my ingredient lists and purchase the items I recommend. This costs you nothing, and typically I have found the cheapest options. If you like what you see here, please feel free to support me at no additional cost by shopping my links or in my Amazon Store (still being built). Thanks!

Easy Fried Veggie Fritters (low carb, gluten-free, grain free, keto, nut-free)

Yum! Veggie Fritters with Squash and Radishes | Cook Well, Eat Better, Live Happily

Yum! Veggie Fritters with Squash and Radishes

Oh my. These are soooo good. And really, you only have the carbs of the veggies, which makes it a win in my book. I have a son with sensory issues, especially in regards to eating (plus cold and water) and he eats a VERY limited diet. Until I created this recipe, he had yet to come anywhere close to a vegetable, so this recipe holds a very special place in my heart.

These taste like a cross between tater tots (which used to be a fan favorite of my sister and I growing up) and breakfast hash browns. The difference being there is no potato in sight and these are essentially carb-free!

I’ve made them at least 10 times in the last couple weeks, and the recipe is VERY forgiving, and also very adjustable. Make sure that you strain the veggies well, I don’t think it would work otherwise, but other than that…grate everything and then mix it with your hands. Fry it in lard, bacon grease or any other high-heat oil and call it a day. Makes an easy side dish for dinner or a breakfast in and of itself. Enjoy!

Easy Veggie Fritters (gluten-free, nut-free, grain-free, keto, low-carb)

1 – 1 1/4 cups veggies*, grated and squeezed to remove juice (measured after straining)
2 eggs
2.5 oz pork rinds, ground into a sandy flour-type texture
4 oz cheese, grated
1/2 tsp salt
1/4 tsp black pepper
2 tsp dried chives

Begin by adding your cooking grease, approximately 1-2 Tbsp to your frying pan. If it’s not non-stick, use more. Heat your pan to med-high

Food process or vitamix the pork rinds and the cheese (Or smash the pork rinds in a bag with a rolling pin and grate your cheese). Add moisture ridden veggies*, eggs and spices.

Once oil is hot (sizzles upon addition of batter), make little patties, 2-3 inches in diameter, of your batter and gently lay them in the hot oil. Cook for 5-7 minutes on each side or until crispy and well-browned. Remove to a cooling rack and make additional batches as needed. I can usually do it in 2 batches, using my 12 inch frying pan.

*For the veggies, I have used all combinations. Our favorites have been squash and radish (pictured above), carrot & parsnip, and squash, zuchinni and onion. I simply use the grating method with my vitamix to mix them together. To get the appropriate amount, you need approximately 8 radishes 2-3 baby yellow squash, 1 medium zuchinni and 1/4 of a sweet onion, just to give you an idea. After they are grated together, I use a Paint Strainer Bagto squeeze the ever-living crap out of them. Your amount will reduce almost by half when you get rid of the moisture.

PPS I don’t get paid to keep this blog. I have added some affiliate links to Amazon to products that I personally buy and use from Amazon, in case you have difficulty sourcing some of the specialty ingredients that make living a low-carb, keto or gluten free lifestyle easier. I may receive a small percentage of compensation from Amazon, should you access these links in my ingredient lists and purchase the items I recommend. This costs you nothing, and typically I have found the cheapest options. If you like what you see here, please feel free to support me at no additional cost by shopping my links or in my Amazon Store (still being built). Thanks!

Best Low-Carb Waffles {nut-free, gluten-free, dairy-free}

Coconut Flour {nut-free, gluten and grain free, dairy-free} Protein Waffles…easy and delicious!

5 eggs
1/2 cup milk (almond, coconut, raw cow’s/goat’s)
1/3 cup brewed coffee (or water)
2 Tbsp apple cider vinegar
1/2 cup Virgin Coconut Oil 2-3 full droppers English Toffee Liquid Stevia 2 oz. 2 Tbsp Erythritol Sweetener 1 Tbsp vanilla
2 Tbsp chia seeds
1 Tbsp Great Lakes Unflavored Gelatin 2 tsp baking powder
1/4 tsp salt
1/3 cup Organic Coconut Flour 2/3 cup dried egg* (or egg white) powder or unsweetened whey protein

Begin preheating your waffle maker, as hot as possible.

Blend eggs, milk, coffee, ACV, coconut oil (if not using a high powered blender, melt it first and then add it slowly, while hand-mixing) stevia, erythritol and vanilla in a high powered blender, or in a large bowl using a hand or stand mixer. Add the chia seeds and gelatin with mixer/blender going to ensure no clumps. Allow to rest for 3-5 minutes and then blend again before adding dry ingredients.

Sift coconut flour and (choice) protein powder, along with remaining ingredients into your bowl.

If your waffle maker is non-stick, go ahead and pour on your batter to the hot griddle and cook until done. I usually let mine go about 45 seconds past when the waffle maker tells me they are done to get a little crispy (the best I’ve gotten with no nuts and coconut flour based waffles). Use a spatula to remove to a cooling rack.

Makes 12-16 waffles, depending on your machine.

*I use Honeyville dried egg powder, as my oldest son is allergic to whey. Before we discovered this, however, I VERY successfully used Jarrow Formulas Whey Protein, which I ordered off of Amazon using Subscribe and Save. It appears that the price has gone up substantially since then. Almost all of my recipes with Jarrow Formulas Whey Protein work with a 1:1 sub of the whole egg powder or NOW Foods Eggwhite Protein, 1.2 Pound. I just found that Honeyville’s egg powder was MUCH cheaper than egg white protein.

PS I don’t get paid to keep this blog. I have added some affiliate links to Amazon to products that I personally buy and use from Amazon, in case you have difficulty sourcing some of the specialty ingredients that make living a low-carb, keto or gluten free lifestyle easier. I may receive a small percentage of compensation from Amazon, should you access these links in my ingredient lists and purchase the items I recommend. This costs you nothing, and typically I have found the cheapest options. If you like what you see here, please feel free to support me at no additional cost by shopping my links or in my Amazon Store (still being built). Thanks!

Cherry Pistachio Chicken Salad

Cherry Pistachio Chicken Salad

Cherry Pistachio Chicken Salad

So, back in the day when I could eat pecans, I used to make this chicken salad that was to die for. Seriously, it was so easy and everyone who tried it had to have the recipe and vowed to never make another kind again. It was that good. But then, I realized that pecans, walnuts and almonds don’t agree with me. Awful, I know. And so, I haven’t made said chicken salad in over a year. I have, however made this lovely avocado bacon chicken salad more recently, and it’s delicious, but just not the same.

Anywho, I seem to be able to tolerate pistachios, in small quantities, and they were on sale at the co-op earlier this week, so I got some. I had leftover grilled chicken that was staring at me every time I opened my fridge, along with a bowl of cherries that I got at the request of my 3 year old. The wheels started turning and I figured it was worth an attempt, with some updated flavors! I’m glad to say it worked. The fruit pairs so nicely with the grilled chicken and the pistachios. Plus, the balsamic vinegar just rounds everything out so nicely with a little tang and a little sweet.

3 cups cooked and diced chicken (mine was grilled)
1/3 cup cherries, pitted and diced
1/3 cup pistachios, shelled and chopped (pecans would work nicely too!)
1/3 cup bacon, cooked and chopped
1 cup green onions, chopped into 1/2 inch pieces
1 small red apple, peeled and diced
1/2 cup mayonnaise
2 Tbsp balsamic vinegar
1/2 tsp salt*
1/2 tsp pepper
1 tsp dried parsley (or 1 Tbsp fresh)

In a large bowl, combine all of the chicken salad components, top with the mayo and vinegar. Stir well to combine. TASTE IT. *Depending on the seasoning of your leftover chicken, the saltiness of your pistachios and bacon, you may or may not need more salt. Use your judgment, you can always add more, but once you over-salt, you’re screwed!* Add the remaining spices.

Cover and chill for a few hours or overnight. Serve on a bed of lettuce, a 3 minute roll or simply eat out of a bowl!

Parmesan Ranch Kale Chips

Parmesan Ranch Kale Chips

Parmesan Ranch Kale Chips

So, I’ve made kale chips before, you know…olive oil, salt and pepper. I’ve even gotten crazy and added a little onion powder. That said, I kept seeing all these blog posts for cheesy (vegan) kale chips, that everyone claimed were out of this world. I wanted to try. However, I didn’t have any cashews, and they’re kind of high carb for me right now. Plus, I don’t really care whether or not the final result was vegan. Hence was born…3 ingredient Parmesan-Ranch Kale chips. Sooo good. Sooo easy. The hardest part was not eating both pans worth!

1 head of Lacinato Kale (the flatter kind…they crisp better, in my opinion without burning)
1/3cup ranch dressing – I used Ken’s Buttermilk ranch, because that’s what I had.
1/2 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper

Wash and spin (or dry on paper towels) your kale and de-stem it. Rip each leaf into a few pieces and place in a large, clean bowl. Dump ranch and parmesan on top of the leaves and use your hands to mix it well. You want ranch dressing on Every. Single. Leaf.

Once ranch-ed and cheese-ed, add the salt and pepper and mix again.

Using 2 large baking sheets (or 3), lined with parchment paper (don’t skip this step…they will STICK!), lay your kale leaves out as flat and as single-layered as possible.

Turn your oven on to 325 and place pans in the cold oven. Allow it to heat up with the chips inside. Check after approximately 15 minutes. You might need to pull some out, if they are crisp. Flip some over, you get the idea. Put anything that’s not crisp back in the oven and check every 5 minutes so that you don’t burn them, but they all end up nice and crispy.

Try not to eat the whole pan, or 3. If you have any left, save them in an airtight container in the fridge for a few days. If they get un-crispy, just stick them back in the oven for a few minutes.

(This would probably work with other kinds of kale, however, I have never had luck cooking curly kale into chips evenly.)

Chocolate Peanut Butter Cheesecake {low-carb, gluten-free, grain-free}

Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}
Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}

Peanut Butter Cheesecake {low carb, nut free, gluten free, keto, primal}

Woohoo, this is so good! Serve it as is, or take it over the top by adding the ganache at the end.

Chocolate Cheesecake Crust
1/3 c pork rinds
2/3 c coconut
3 Tbsp chia seeds
4 Tbsp coconut oil or butter
1/3 c cocoa powder
1/3 c xylitol or erythritol

Mix everything together with your hands in the bottom of a foil-wrapped springform pan, either 10 or 12 inch. Smush it down well and evenly. Set aside to make the filling.

Peanut Butter Cheesecake Filling
3 8oz packages of cream cheese
2/3 cup creamy peanut butter
1 1/3 cup unsweetened yogurt
1/2 c erythritol (or xylitol or sugar)
1 tsp better stevia
1/2 tsp english toffee stevia
3 eggs
3 egg yolks
2 Tbsp vanilla

Preheat oven to 400, with an oven safe bowl filled with 2-3 cups of water in it. (This is the ghetto water bath…)

If you have a blender – throw everything in and blend until it’s smooth.
If you are using mixers – let your cream cheese come to room temp and then blend it until it’s smooth. Add remaining ingredients, blending well after each addition.

Pour batter into prepared crust and then drop it carefully on the counter a few times (from a few inches up) to allow the air bubbles to rise to the top.

Put cheesecake in 400 degree over and immediately and turn oven down to 325. Bake 1 hour, or until set. Turn oven off and leave cheesecake in for another 30 minutes. {Because you are using a ghetto water bath, the cheesecake will crack. This is ok, because we’re going to cover it up with ganache…) Remove from the oven and allow to cool completely before adding the ganache. (below)

Chocolate Peanut Butter Ganache
1/2 cup coconut oil or butter
1/4 cup peanut butter
20-30 drops vanilla stevia
3 Tbsp raw cacao powder or 2 Tbsp cocoa powder

Melt coconut oil and peanut butter in a microwave safe bowl. Add the stevia and cacao or cocoa. Stir until smooth. Pour on top of cheesecake and refrigerate to allow the ganache to set.

Serve on your finest china and savor the deliciousness!

Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole Pie

Chicken Enchilada Casserole Pie {low carb, gluten-free, nut-free, keto}

2 cups cooked chicken, pulled/chopped into bite size pieces
2 cups spaghetti squash, cooked, dethreaded and chopped into ½ inch pieces
2 cups shredded cheddar
½ recipe Easy Peasy Enchilada Sauce (recipe below)
½ cup salsa
½ cup sour cream
l/2 tsp kosher salt
½ tsp black pepper

Make enchilada sauce (Or use 1 cup of canned enchilada sauce). While thickening, chop or shred your chicken (I like to make this as a “leftover special” after I’ve made grilled or roasted chicken and spaghetti squash as stand alone meals, cut your spaghetti squash and shred your cheese.

Mix everything except 1 cup of cheese in a deep dish pie plate or 8×8 pan. Top with cheese and bake for 20-30 minutes.

Serve with additional salsa, cheese and sour cream, if desired.