Twice baked spaghetti squash bowl with cheesy chicken, photo Illumina Media during a live tv show
‘the raw flesh and skin is similar to butternut squash but after it is cooked, the skin becomes shell-like, a sold outer layer that holds its shape even without the flesh. The cooked flesh can be pulled apart into ribbon-like strands which I mixed with a creamy cheesy chicken and used to fill the shell and bake again. If you are feel like a change from pizza, this is the recipe for you.’
You will need:
1 spaghetti squash
3 cups chopped cooked chicken
2 tablespoons tomato puree
1 tablespoon jalapino peppers [optional]
1/4 teaspoon grated lemon zest
1 all natural stock cube
1 fresh tomato, chopped
1 cup mixed grated cheddar and mozzarella
1/2 cup Greek Yoghurt
1/2 cup mayonnaise or salad dressing
1 small onion, chopped
1 small clove garlic [left whole and removed before assembling dish]
1 tablespoon fresh coriander, chopped
To finish off before re-baking: 150g black olives, chopped
2 tablespoons rocket leaves
salt and pepper
Pierce the skin of the spaghetti squash all over with a fork.
Place it in the microwave for 3 minutes
Allow to cool completely
Preheat the oven to 200C.
Once cool, cut the spaghetti squash into half.
Place the two halves of squash face down on a non-stick baking sheet.
Bake in the oven for 45 minutes.
Remove from the oven and allow to cool.
Use 2 forks to scrape the flesh which comes away from the shell in ribbons/spaghetti-like strands.
Place the spaghetti strands in a bowl.
In the meantime place one tablespoon of olive oil in a large pan. Add the chopped onion, the whole garlic and stir. Add the stock cube and then top up with 150ml water. Bring to a boil and then add the cooked chicken pieces followed by all the ingredients except the cheeses. Simmer the mixture for 5 minutes. Then add the cheddar and mozzarella cheeses, stir and finally remove from heat.
Place the empty squash shells face up on a baking tray.
Mix the shredded spaghetti squash with the creamy chicken filling. Top with grated mozzarella and cheddar and bake for a second time in the oven for 30 minutes. Serve hot or cold.
I use Spaghetti squash by Big Fresh, chicken by Ta Cancu Butcher Zejtun, mozzarella cheese by Zappala, spices by Schwartz, olives by Belazu Ingredient Company all at PJ Sutters, cold pressed olive oil by Costa D’Oro at J Calleja Import Export Ltd and kitchenware by Tescoma.