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Gluten and Grain free recipes


Servings: 8-10
Preparation Time: 10 minutes

1. In a saucepan, combine cocoa powder and virgin coconut oil. Melt on low heat, stirring continuously.

2. Add honey and stir for 1-2 minutes until combined.

3. Remove from heat. Let cool for 1-2 minutes.

4. Add in almonds.

5. Line an 8×8 glass dish with parchment paper. Pour chocolate mixture into the dish.

6. Put in the freezer for 30 minutes (or until hard).

7. Remove from the freezer, break into squares and enjoy!

8. Store in the fridge, otherwise chocolate bark will melt.

Recipe submitted by Emily, Ottawa, Canada

on freecoconutrecipes.com website!

Clean Strawberry Frozen Yogurt

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 6



1 cup strawberries pureed
2 cups plain, low-fat or no fat greek style yogurt
scant 1/3 cup natural, raw honey
pinch salt



Mix pureed strawberries, yogurt, honey, and pinch of salt in a food processor or blender. Chill the mixture in the refrigerator for 2 hours and then churn in an electric ice cream maker according to manufacturer's directions. Freeze for at least 4 hours before serving.

Makes 6 servings.


Nutritional Info

  • Servings Per Recipe: 6

  • Amount Per Serving

  • Calories: 86.1

  • Total Fat: 0.2 g

  • Cholesterol: 0.0 mg

  • Sodium: 26.7 mg

  • Total Carbs: 21.2 g

  • Dietary Fiber: 1.4 g

  • Protein: 2.1 g


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Carrot Cake-Gluten Free



  1. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg

  2. In a separate bowl, mix together eggs, agave and oil

  3. Stir carrots, raisins and walnuts into wet ingredients

  4. Stir wet ingredients into dry

  5. Place batter into 2 well greased,round 9-Inch cake pans

  6. Bake at 325° for 35 minutes

  7. Cool to room temperature and spread with coconut cream frosting

  8. Serve


Gluten Free Peanut Butter cookies


1 cup natural peanut butter (no sugar added)

1 cup stevia or 1/2 cup Truvia Baking mix

1 egg

Optional: 2 cups dark chocolate chips



1. preheat oven to 350 degrees F(175 C)

2. Combine peanut butter, stevia and egg, mix thoroughly with a wooden spoon

3. Scoop out spoonfulls of the dough, roll into balls and place on a cookie sheet. Optional: flatten the cookies on the sheet and place one dark chocolate chip in the middle of each cookie. 

Bake for 6-8 minutes, do not overbake, cookies are best when barely brown on the bottom and still soft. 

 Submitted by Britney


Peanut Butter Cookies (3 ingredients, gluten-free)

Total time: 15 minutes
Prep: 7 minutes
Cook: 8 minutes
Yield: about 20 cookies
Level: Easy

1 cup peanut butter (i.e., creamy, crunchy, unsalted, salted, etc.)
1/2 cup light brown sugar
1 large egg

Adjust rack of oven to middle level and preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, combine peanut butter, sugar, and egg until smooth and evenly mixed. Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, leaving 1 inch of space between all cookies. Using the tines of a fork, press down on cookies to make a cross-hatch pattern. The cookies should be about 1/3-inch thick. Bake for 6 minutes for soft cookies and 8 to 10 minutes for firmer cookies. Be careful not to over-bake cookies, making sure they do not get too dark. Cookies should still be soft when you remove them from oven. Remove baking sheet and allow cookies to cool on the baking sheet for 5 minutes before serving.

-submitted by Jackie


Gluten Free Brownies!





1/2 cup unsalted butter

1 1/4 cups sugar

3/4 cup cocoa powder

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

3 tablespoons rice flour

2 tablespoons tapioca flour

1 tablespoon cornstarch

1/2 cup walnuts, chopped



1.Preheat oven to 325 degrees.

2.Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).

3.Stir in sugar, cocoa powder, and salt.

4.Whisk in eggs and vanilla.

5.Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.

6.Add walnuts or pecans if desired.

7.Spread into greased 8x8" square baking pan.

8.Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.

9.*Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.

10.***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.

Submitted by Jackie


Chocolate Peanut Butter Coconut No bakes Gluten Free

Made with coconut oil and honey instead of sugar!

Number of Servings: 12


1 cup natural Peanut Butter

1/2 cup honey

1/2 cup coconut oil

1 tsp vanilla extract

2 cups dry oats (steel cut or regular not instant)

1/2 cup coconut shredded (unsweetened)

1.25 cups Dark Chocolate chips


Can add 1/2 cups of walnuts if you like.



Melt Peanut Butter and coconut oil and honey over medium low heat in saucepan. When melted, take off heat and stirn oats, shredded coconut, chocolate chips and vanilla extract. Pour into 9x13 pan, and put in refrigerator to cool (1-2 hours) When it's set cut into bars and enjoy. I ended up needing less than 1"x1" squares cut because these were so incredibly rich. Highest glycemic index on any ingredient is 60, so even decent for low glycemic index or diabetics if you eat small amounts.

Serving Size: Makes one 9"13" pan, cut to 12 or more servings, very rich!



Pot o' Gold Rainbow Fruit Tray


Minutes to Prepare: 15

Number of Servings: 8


1/2 cup crushed pineapple
1/2 cup fat-free vanilla Greek yogurt 
1 pineapple, peeled, cored, and chopped
6 clementines, peeled and segmented
1 pint strawberries, hulled 
1 cup seedless green grapes 
1 cup blueberries 


This fruit tray would look great on a round dish as well. You can swap in any kind of fruit you prefer.


Combine the crushed pineapple with the vanilla Greek yogurt in a small bowl and set aside. 
On a large platter, arrange the fruit one color at a time, beginning with the pineapple, then the oranges, strawberries, grapes, and blueberries. 
Place the dip in the center of the "rainbow."

Serving Size: 8 servings; 2 T dip plus 1/2 cup fruit
From Sparkpeople.com Recipes


 Cranberry Chocolate Gingerbread Cake

Serves: 10

Prep time: 20 minutes

Cook time: 30 mins


  • 8 ounces fresh cranberries
  • ¾ cup maple syrup, divided
  • ¼ cup unsalted butter
  • ½ cup palm sugar
  • 4 eggs
  • ¾ cup unsweetened almond butter
  • ¼ cup coconut flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground ginger
  • zest from 1 lemon
  • 2½ teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cardamom or black pepper
  • ¼ cup 80% dark chocolate chunks
  • coconut milk whipped cream for serving


  1. Preheat oven to 350 degrees F. Lightly grease a 9-inch cake pan with coconut oil or butter and fit a circular piece of parchment paper at the bottom of the pan.

  2. Cook the cranberries and ½ cup of maple syrup in a small saucepan set over medium-high heat for 10 minutes, until the berries have popped. Mash them slightly with the back of a spoon. Remove from heat and set aside.

  3. Meanwhile, in another small saucepan, melt the butter, remaining ¼ cup maple syrup, and ½ cup coconut crystals until the sugars are dissolved, about 10 minutes over medium heat. Remove from heat and set aside.

  4. Add the 4 eggs, unsweetened almond butter or sunflower butter, coconut flour, unsweetened cocoa powder, ginger, lemon zest and juice, vanilla extract, baking soda, cinnamon, sea salt and cardamom to a blender or food processor. Blend for 30 seconds on high until fully combined and smooth.

  5. Add the melted butter mixture and blend again for 30 seconds.

  6. Pour batter into prepared cake pan.

  7. Reserve ½ cup of the cooled cranberry compote for serving then drop dollops of the remaining compote and chocolate chunks all around the pan. Swirl with a knife until mostly incorporated.

  8. Bake for 30 minutes, until a toothpick comes out clean.

  9. Cool on a wire rack for 1 hour before serving. Store leftovers tightly wrapped in the refrigerator.

  10. Serve with reserved cranberry compote and coconut milk whipped cream if desired.


Breakfast Items



Gluten Free Banana Pancakes





1 cup gluten-free all-purpose baking flour


3 teaspoons baking powder


1/2 teaspoon salt


2/3 cup gluten-free rice milk


1/4 cup unsweetened applesauce


2 tablespoons olive oil


3 teaspoons vanilla extract


1-1/3 cups mashed ripe bananas (3 medium)


1/2 cup semisweet chocolate chips, optional


Maple syrup






In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired.


Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Yield: 12 pancakes.


Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands.Submitted by Jackie 



Basic One Minute Muffins









Net Carbs

2 tbsp (13g)  golden flaxseed meal (Buy Now)








2 tbsp (14g)  almond meal (Buy Now)








1/2 tsp (2g)  baking powder (Buy Now)








dash salt








1 large (50g)  egg








1 tsp (4.67g)  fat (melted butter, olive oil, coconut oil, bacon fat, etc.)








Totals (of 1 Servings):








Per Serving:







2.5g *




  1. Combine your flax, almond meal, baking powder and salt in a coffee mug, or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary)

  2. Mix in your egg and fat/oil/butter.

  3. Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like cheeses, nuts, frozen berries, etc.)

  4. Eat and enjoy!

-Submitted by Michelle S



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Gluten Free Gingerbread Protein Pancakes

Prep time
10 mins
Cook time
10 mins
Total time
20 mins
These gingerbread pancakes are full of warm spices, packed with protein and are naturally gluten free.
Author: Liz DellaCroce | The Lemon Bowl
Recipe type: Breakfast
Serves: 4
2 cups oats
2 scoops protein powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon salt
⅛ teaspoon ground cloves
1 ripe banana - mashed
1 egg
¼ cup skim milk
2 tablespoons molasses
1 teaspoon vanilla
maple syrup and butter - to serve (optional)
1. Place oats in a food processor or blender and pulse until flour forms. It doesn't have to be perfectly smooth.
2. In a medium bowl, whisk together oat flour, protein powder, cinnamon, nutmeg, ground ginger, baking powder, salt and ground cloves.
3. In a small bowl, combine wet ingredients: mashed banana, egg, milk, molasses and vanilla. Slowly add wet ingredients to the dry and mix until just combined.
4. Heat griddle over medium heat and spray with cooking spray. Working ¼ cup at a time, pour batter onto heated griddle. Cook first side until bubbles begin to form, about 2 minutes. Flip pancakes and cook additional 2 minutes or until other side is lightly browned.
5. Serve with maple syrup and butter if you wish.
Once your griddle heats up, feel free to reduce heat to medium-low or even low to avoid burning pancakes before they are fully cooked.
If batter seems too dry, add ¼ cup additional milk.
-Submitted by Jackie

Main Entrees

Lentil Vegetable Soup! from Sparkpeople Recipes


Number of Servings: 1



  • 1 cup dried brown lentils 
  • 4 cups vegetable broth
  • 1 (14 1/2 oz.) can diced tomatoes
  • 2 tablespoons olive oil
  • 2 garlic cloves, diced
  • 1 medium onion, diced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks (including leaves,)chopped
  • 1 bay leaf
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste



1. Pour lentils in a bowl, cover with water, and allow to sit overnight. 

2. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.

3. Pour in drained lentils.

4. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes. 

5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.

Makes 4 servings.

Turkey and Squash Ravioli, Gluten free/flourless

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 3


Raw Marinara:
3 Roma tomatoes
12 sun dried tomatoes
1 clove garlic
5 fresh basil leaves
1/2 tablespoon dried oregano
1-2 dates

2 yellow squash
4 ounces 99% fat-free ground turkey
8 ounces spinach
3 tablespoon 2% cottage cheese
1 teaspoon dried oregano
1 teaspoon chopped fresh basil
Vegetable oil spray



1. Put all marinara ingredients in a blender or food processor, chop to your desired consistency and set aside.
2. Blend cottage cheese, turkey, oregano, basil and spinach in the food processor
3. Slice squash into thin ribbons using a mandoline or a sharp knife
4. Take 4 ribbons and weave them into hashtags, then fill with a tablespoon of meat stuffing, fold sides in, and flip over to close
5. Bake in the oven for 20-25 minutes at 350 degrees on a pan coated with vegetable oil spray
6. Top with marinara and serve

Serving Size: 2 ravioli


Watch the video here:Clean Eats

Perfect Grilled Chicken (Spark people.com Recipes)



Nutrition Info

  • Calories: 137.3

  • Fat: 3.0g

  • Carbohydrates: 0.0g

  • Protein: 25.7g


16 ounces boneless, skinless chicken breast
2 teaspoons low or no salt rub

This recipe is part of our new e-book: "SparkPeople's Ultimate Grilling Guide: 75 Hearty, Healthy Recipes You Can Really Sink Your Teeth Into," available now on Barnes and Noble and Amazon for $1.99. 


Preheat the grill to 375 degrees. Scrape the grill grates to remove any burned-on food residue.

Cut the chicken breasts into 3-4-ounce portions. Pat the meat dry with a paper towel. Lightly coat them with cooking spray. Sprinkle both sides with the rub.

To achieve the traditional crosshatch markings, place each breast onto a preheated grill with the breast facing the "10:00" position. Close the lid, and cook for 3-4 minutes. Open the lid, rotate the breast to the "2:00" position, and cook an additional 3-4 minutes. Open the lid again, flip the breasts, and cook until the internal temperature reaches 165 degrees, about 4 more minutes. 

Remove from the grill and allow to rest for 1-2 minutes before slicing. Serve with the criss-cross grill marks facing up. 

Serves 4: 3-4 ounces chicken (weight after cooking)


Submitted by reader from recipes.sparkpeople.com


Yellow Lentil Dal Recipe


Prep time: 30 Min Total Time: 1 hr, 5 min Serves: 4


  • 1 cup split yellow lentils ( toor dal)
  • 3 cups chicken stock
  • 2 tablespoons minced ginger
  • 1/2 teaspoon turmeric
  • salt
  • 1 teaspoon vegetable oil
  • 1 1/2 teaspoons black mustard seeds
  • 1 small onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1 small serrano chili, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 1 tomato, chopped
  • 1 tablespoon lemon juice
  • cooked basmati rice


  1. In a saucepan add lentils and chicken stock, ginger and turmeric.
  2. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
  3. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
  4. In a skillet heat oil.
  5. Add mustard seed and shake pan until they start to pop, 20 seconds.
  6. Add the onion and cook until softened, 5- minutes.
  7. Add serrano chile, and garlic, cook 1 minute.
  8. Add cumin and bay leaves, and tomato, cook minutes more.
  9. Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
  10. Serve over basmati rice.

Submitted by Lisa recipe here: 





Ethiopian Red Lentil Stew version:

Ethiopian Red Lentil Stew with Berbere

1/3 cup vegetable oil
1 medium size onion, chopped
1 tbsp fresh ginger, finely chopped
4 large garlic cloves, minced
2 tbsp Ethiopian berbere spice blend
5 Roma tomatoes, chopped
1 1/2 cups Red lentils, dry
2 1/2 cups water
1 tsp sea salt
Cook’s note:  The traditional Ethiopian berbere spice blend is formed into a paste by mixing it with oil; it is not a must but this process can add more concentrated flavor to the dish.

In a deep stew-pot, heat up the oil. Add chopped onion and sauté on a medium high heat for 10 minutes. Add chopped ginger and garlic and sauté for about five minutes on medium heat. Add Ethiopian berbere spice mix and sauté until fragrant. Add chopped tomatoes and sauté on high heat for 12 minutes. Add dry lentils and sauté for a few minutes than add water and salt. Reduce the heat and simmer on low for 20 minutes – gently stirring to prevent burning.

The stew should be thick; if you have extra liquid please uncover and cook for 10 minutes in order to reduce the water.

Tastes great served over rice and eaten with flatbread as a substitute for the traditional injera bread.

From www.wholespice.com/blog

Crispy Buttermilk Fried Chicken


1 broiler fryer chicken, cut into 8 pieces
Or 10-12 chicken tenders

3 cups Mama’s Almond or Coconut Blend Flour
2 tsp. GF seasoning salt
1 tsp. salt
2 tsp. black pepper
2 tsp. sugar
1½ tsp. paprika

1½ cups buttermilk
3 eggs
1½ tsp. baking powder
¾ tsp. baking soda

3-4 cups oil, peanut, canola, or safflower


In a medium bowl, combine flour, seasoning salt, salt, black pepper, sugar, and paprika. Mix well.

In a medium bowl, combine buttermilk, eggs, baking powder, and baking soda. Whisk together until batter is smooth.

Dip chicken into buttermilk mixture, allowing excess to drip off. Roll in flour mixture. Dip again into buttermilk mixture and roll in flour mixture. Place on plate until oil is hot. Repeat with remaining chicken pieces.

In a large heavy bottom skillet or Dutch oven that has a lid, add oil. For chicken tenders it should be at least ½ inch depth, and for broiler chicken ½ inch to ¾ inch depth. Heat oil until it reaches 365 degrees. Fry chicken skin side or flesh side down. Cover chicken with lid and reduce heat to medium. 

Fry for 7-9 minutes or until bottom side is golden brown. Flip chicken over and fry for additional 7-9 minutes or until bottom side is golden brown. You may need to rearrange chicken if needed. Internal temp should be 165-170 degrees. Remove chicken and serve, or place in 175 degree oven until all your frying is done.

 When frying GF chicken, flip chicken carefully. Don’t move the chicken around too much as the coating will come off. Be patient and let the chicken cook on each side until it is thoroughly cooked. Gently move to serving plate.


From Gluten Free Mama's site, submitted by reader. http://www.glutenfreemama.com/2010/07/crispy-buttermilk-fried-chicken-gluten-free/

White Chicken “Chili” 
(serves 6-8)
3-4 chicken breasts
2 cups of bone broth
1 tsp sea salt
1 large onion, chopped
4 cloves of garlic chopped
1 Three inch piece of fresh ginger finely shredded
1 rutabaga chopped
1 cup of full fat coconut milk
3 TBS arrowroot powder
chopped green onions for garnish
avocado slices for garnish
Place your chicken breasts, garlic, onions, rutabaga, ginger, salt 
and bone broth in your 5-6 qt slow cooker and cook on low for 6-8 hours. About thirty minutes prior to serving add in your coconut 
milk and then gradually stir in your arrowroot powder. Cover and 
allow it to continue simmering for about 10 minutes. Garnish with 
green onions and avocado slices and serve.
Check out our Bone Broth Recipe on the Recipes page
Submitted from a reader 
From http://sweetpotatoesandsocialchange.com/white-chicken-chili-aippaleo/


Chile Verde Chicken Enchiladas

AUTHOR: Danielle Walker - AgainstAllGrain.com


For the chicken

  • 1 lb. chicken breasts

  • 2 tablespoons ghee, grassfed butter, or olive oil

  • ¼ yellow onion (finely chopped)

  • 1 garlic clove, chopped

  • 1 teaspoon sea salt

For the sauce

  • 1.5 lb. tomatillos, husked and rinsed

  • 1 Serrano chili

  • 1 small Poblano pepper (roasted, then seeds and skin removed)

  • 3 garlic cloves, chopped

  •  cup ghee, grassfed butter, or olive oil

  • 1 tablespoon sea salt

For the enchiladas

  • 2 tablespoons oil

  • 1 cup shredded raw grassfed cheese (I prefer pepperjack or jack)

  • 8-10 Grain Free Tortillas

  • ½ cup cashew sour cream

  • ½ cup crumbled Queso Fresco


For the chicken

  1. Heat 2 tablespoons oil in a deep skillet. Saute onions and garlic until soft.

  2. Add the chicken breasts seasoned with 1 teaspoon of salt, browning each piece on both sides.

  3. Set aside until sauce is finished.

For the sauce

  1. In a saucepan, combine the tomatillos and Serrano chilies with enough water to cover. Bring to a boil over medium-high heat, and cook for 15 minutes.

  2. Roast the Poblano chili under the broiler and turn until all sides are blackened. Remove from oven and place in a plastic bag for 15 minutes (the steam in the bag will help to remove the skin). Remove the chili from the bag and peel the skin off. Cut it in half, and remove all of the seeds. Place the chili in a food processor.

  3. Drain the tomatillos, garlic, and chilies and add to a food processor. Process until a smooth sauce forms.

  4. Heat the oil in the saucepan until smoking. Quickly add the tomatillo sauce, stirring constantly, until the sauce bubbles. Reduce the heat to low and cook until the sauce starts to thicken, about 5 minutes more. Add the 1 Tbs. salt.

  5. Add the chicken to the sauce and simmer for 45 minutes until it is cooked through.

  6. Remove chicken and shred on a cutting board.

  7. Remove 1 cup of the sauce and reserve on the side.

  8. Add the chicken back to the sauce and adjust seasonings to your liking. Leave on low while you assemble the enchiladas.

For the enchiladas

  1. Preheat oven to 350 degrees.

  2. Fill each tortilla with chicken mixture and a pinch of cheese. Roll up and carefully flip the roll over so the seam is down.

  3. Place into a greased casserole dish. Continue with the remaining tortillas, placing them close together in the dish. If you have extra chicken or broken tortillas, you can use them to fill in the sides of the dish.

  4. Top with the reserved sauce and remainder of the cheese.

  5. Bake the enchiladas for 15 minutes and all the cheese on top is melted.

  6. Serve immediately topped with cashew sour cream and a sprinkle of Queso Fresco.

Submitted by Kimberley


GLUTEN FREE, Nut Free, Dairy Free, Paleo





1 large spaghetti squash
several slices “cheese” (see note above), plus more to shred for the top
wilted spinach with garlic (not pictured), as much as desired
10 slices crisp bacon, chopped
scallions, chopped

1. Poke the top of the spaghetti squash, then add it to the slow cooker with 2 cups of water. Let it steam for 4 to 6 hours.
2. Remove the slow cooker lid. When it’s cool enough to touch, cut the squash in half and remove the seeds. Using a fork scrape the squash out of it’s skin, into a baking dish or dutch oven.
3. Add several slices of the cheese to the spaghetti squash to create the sauce. Heat if needed to melt the cheese.
4. Add some bacon grease to a pan over low / med heat. Add some minced garlic, and let it cook slightly, being careful not to burn.
5. Add a few handfuls of fresh spinach to the garlic and toss to coat. Turn off the heat and put the lid on to wilt the spinach.
6. Add the spinach with garlic, bacon, more cheese (shredded), and scallions to the spaghetti squash.

Makes 4 servings

Submitted by Kimberley

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