Grain Free Chipolte Mac-n-Cheese

Spaghetti Squash is another versatile veggie that I had no clue how AWESOME it could be as an alternative to 'pasta' in most recipes! 

Cooking Spaghetti Squash Tips

Baked Spaghetti Squash Rings

 When I first was introduced to spaghetti squash I had no clue how to cut it open the rind seemed so tough so I was poking it with a fork and 'microwaving' it for 10-12 minutes and than cutting it in half was much easier but removing the seeds was tricky cause it was now HOT and forking to make it into strands of spaghetti like substance trickier to get all the strands off without burning fingers so after more than one burnt figure and several occasions of the thing EXPLODING in my microwave cause I had not poked enough holes in it and the pressure built up I decided to research if there was a better way!

So now BAKED is by far my favorite way to prepare it takes a little more time but the results are worth it. You need to invest in a large sharp butcher knife so you can slice your squash into 2-3 inch wide rings without breaking your back! . Remove all the seeds ~ much easier when the thing is raw and cold to scrap them out. Place squash rings on a baking sheet lined with parchment paper ~ add some ground black pepper if desired or other spices like garlic or cayenne and bake on 400 F for 30 minutes .... use a fork to gently pull away the strands of squash. This method results in a much more spaghetti like texture and nice LONG strands of it and I find it is not as 'watery' as the microwave method!

Use spaghetti squash in place of all your pasta needs as a nice low carb and high fiber alternative ... below I will share a quick and easy 'mac -n- cheese' with a little kick!

Grain Free Chipolte Mac-n-Cheese

Serves 2 as a 'side' or 1 as a meal


What You Need

• Small spaghetti squash
• 2 tsp coconut oil
• 1 small sweet onion - finely diced
• 2 gloves garlic - minced
• 1 cup of Riccotta cheese
• 1 tablespoon Epicure Chipolte spice blend 
• 1-2 slices bacon crumbled
• 5 cherry tomatoes - chopped fine
• 2 green onions - chopped fine
• Fresh ground pepper
• Milk/Cream optional
  

Grain Free Chipolte Mac-n-Cheese

What You Do

• Bake your spaghetti squash and 'shred' into long strands and set aside
• In a skillet melt the coconut oil over medium heat.
• Saute the sweet onions and garlic and fresh ground pepper until onions are translucent. 
• Add the spaghetti squash and toss to mix together
• In a small bowl mix the Riccotta cheese and the Chipolte seasoning and crumbled bacon and than add to the skillet ~ tossing as the cheese mixture melts. Add some milk/cream if it seems too thick for your preference. I like thick sauce so just do the Ricotta as is.
•  Add in the tomato and green onion toss and serve as a side with your favorite comfort food like BBQ chicken or baked ham or eat on its own as a meal.

 Have an amazing day!

Margaret
Live Well, Laugh Often, Love Much
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