Spaghetti Squash Bowl filled with Creamy Shredded Chicken

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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.


Spaghetti squash

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.

Triple Ginger Orange Muffins


Ginger orange muffins, no refined sugar and butter free.  Photo taken during a live tv show by Marconia Schembri

‘A very quick, all-in-one method, these muffins can be prepared and baked in 20 minutes from start to finish.  I used a mix of grated fresh ginger, ginger powder and crystallized ginger which resulted in the most rounded ginger flavor laced with orange and drizz;ed with melted dark sugar-free chocolate and more crystallized ginger pieces.  These are the best muffins for a cold January, the ginger will give you instant warmth’.

You will need:

250g self raising flour
1 teaspoon baking powder
50ml olive oil
50ml yoghurt [if you don’t like yoghurt used a plant-based milk]
4 tablespoons stevia
4 tablespoons agave or honey
3 eggs
1 tablespoon ginger powder
1 tablespoon fresh grated ginger
1 tablespoon crystallized ginger
zest of an orange
2 tablespoons fresh orange juice
1 tablespoon apple organic vinegar
a pinch of salt

After baking:  150g dark melted chocolate and more crystallized ginger


Healthier Ginger orange muffins, photo taken by Marconia Schembri during a live tv show.

Preheat the oven to 200C.

Sift the self raising flour and baking powder twice. Place in the bowl of an electric mixer.

Crop the crystallized ginger into very small pieces.  Add to the mixing bowl together with all the other ingredients.  Whisk everything for a minute on high speed.

Line a muffin tin with muffin cases and immediately fill the muffin cases.  Scatter some more crystallized ginger pieces on top.  Bake for 15 minutes [depending on size and up to 25 minutes for giant muffins].

Remove from oven.

Melt the chocolate in the microwave or over a bain marie.  Add a couple of drops of olive oil and drizzle the chocolate over the muffins.  Scatter a few small pieces of crystallized ginger and allow the chocolate to harden up.

Prepare your cup of tea !


The magical silent city of Mdina on an island blessed with so much.  Photo Marconia Schembri.


I use crystallized ginger by Good Earth, ginger powder by Schwartz, fresh ginger and orange by Big Fresh, sugar free chocolate by Valor, Stevia by Hermesetas and flour by St George’s Brand.

Cooking with borage in today’s Sunday Times

I was delighted to find borage in my organic box delivery recently and I put it to good use. Borage (fidloqqom) is also known as starflower and is easily recognisable by its edible, bright blue flowers with five pointed petals. It attracts pollinators and acts as a natural fertiliser as it…

Source Sunday Times: Cooking with borage

Lea’s new book  Good Food Everyday is available via Midsea Books and major bookshops in Malta and Gozo.

I use borage from Barbuto Sicily and Big Fresh in Mosta

Borage Flower Ice Cubes

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Borage ice cubes in citrus flavoured water, photo during a live tv show by CJ Baldacchino

‘having used organic borage very recently for some new recipes, I was given a box of fresh borage flowers by my friend Antida this week.  Borage flowers are usually bright blue but you can find creamy white ones and pink ones too.  Borage is also known as starflower because of the 5 pointed petals.   A few years ago I went through a phase of using edible flowers in ice cubes but could not resist making them on tv this week’

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Borage flowers from Antida’s garden, photo by CJ Baldacchino during a live tv show

Once you have picked the flowers and while they are very fresh, gently remove the stem.  Be careful not to damage them.  Place them in a bowl of water to make sure there are no insects.  Fill up an ice cube tray with bottled or filtered water.  I found that the best method is to place the flowers on top and push them down gently with your finger.

There are other methods to freeze half of the ice cubes and top with water once the flower freezes but doing it in one go produces more crystal clear ice cubes and is much quicker.  When the ice cubes are completely frozen, add them to your drinks.  The flowers are edible.

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Borage flowers in ice cubes,  photos taken during a live tv show

Lea’s new book  Good Food Everyday is available via Midsea Books.

I use organic borage from Barbuto.  With thanks to Antida at Big Fresh Mosta for the borage flowers.  


Flavours from Tunisia

Photo Marconia Schembri during a live tv show

Exploring the food from other Mediterranean countries gives the experience of new flavours, not necessarily from the use of obscure ingredients, but by mixing ordinary ingredients in a different way. The food of Tunisia is strongly influenced by French and Arab culture.  If you walk down the…

Source The Sunday Times: Flavours from Tunisia

My handmade Tunisian Sweets during ‘Good Food Everyday’ come from Deyma Shop, Gzira

What to eat on Boxing Day

We are often exhausted after the celebrations but still need to make use of all the bits and pieces from Christmas Day. Today’s recipes turn leftovers into another meal enabling us to serve food again without appearing too dry or recycled. Seared brussels sprouts couscous with cranberries and…

Source Sunday Times: What to eat on Boxing Day

Tunisian Brik: Wafer Thin with peppered gbejna and crispy organic sage


Tunisian Brik with crispy organic sage.  Photos taken during a live tv show by CJ Baldacchino

‘Organic sage came in abundance in my organic box from Sicily by Barbuto this week.  The sage in this recipe has been left whole and fried in olive oil, then it is placed on each ‘brik’ and baked for 10 minutes.  Fried then roasted sage leaves are amazingly delicious’

You will need:

2 sheets of filo pastry
1 gbejna, sliced
50g nuts of your choice [I used home made dukkah]
If you are using plain nuts add 1/8 teaspoon coriander
a handful of fresh parsley, very finely cut
8 basil leaves

Preheat the oven to 220C.

Cut the peppered gbejna into thin slices.

Chop the fresh parsley finely.

Add to the crushed nuts.  Then add the spices.


In a pan heat some olive oil and cook the basil leaves on both sides.  Remove from heat then place on a kitchen towel to absorb the access oil.

Lay a sheet of filo on a clean dry surface.  Brush the filo with olive oil and place a teaspoon of filling  leaving a space of around 6 cm between each teaspoon of filling

Cover with another sheet of filo.  Use a rolling pin to gently press down on the filo and flatten the filling to get wafer think brik.

Use a sharp knife to cut the sheets into squares with the filling in the centre of each square.  Fold the squares into 2.

Prepare a baking tray by brushing it with olive oil.  Place the triangle pastries on top of the baking sheet.

Bake in a very hot oven for 10 minutes.  Serve hot or cold appetizers with drinks.


Tunisian style Brik, wafer thin and ideal finger food.  Photos taken during a live tv show by CJ Baldacchino

My organic sage comes from Barbuto, olive oil by Costa d’Oro, peppered gbejna by Big Fresh.

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Handmade sweets from Tunisia, with thanks to Deyma Shop Gzira for the display during our live show

Homemade plant-based milks in today’s Sunday Times


Homemade rice milk.  Photo by Marconia Schembri during a live tv show.  Tunisian handmade sweets by Deyma Shop, Gzira

I spent the past few months exploring different options of homemade plant based milk and was surprised to discover that the whole process is very simple. It takes about 5 minutes as long as the main ingredient is soaked overnight in plenty of water. You do not need any fancy appliances and can…

Source Sunday Times: Homemade dairy-free goodies

Curried Butternut Squash Soup with homemade coconut milk


Curried Butternut Squash Soup with Homemade coconut milk.   Photo taken during today’s live tv show by Marconia Schembri

‘Perfect for winter, with lots of fresh ginger, this is such a delicious soup.’

You will need:

1/2 onion
1 large clove garlic
1/2 teaspoon coriander seeds
a pinch of ground cumin
grated zest of 1/2 lemon
1/2 butternut squash, skin on and chopped
1 medium potato, peeled and chopped
1/2 sweet potato, peeled and chopped
2 medium carrots, peeled and chopped
1 tablespoon fresh ginger, grated
1 heaped teaspoon curry powder
1 all natural stock cube with enough water to cook the vegetables
250ml home made coconut milk
salt and pepper to season


Ttoday’s fresh homemade coconut milk as seen on tv, photgraphy during the live show by Marconia Schembri      For the home made coconut milk you will need: 100g coconut, 5 cups of filtered or bottled water, a pinch of salt [1 date, optional].  Soak the coconut in water overnight.  Place in a blender or food processor.  Add the filtered or bottled water and blend on high speed for 4 minutes until the mixture is milky and consistenty.  Pour the mixture into a sieve covered with a clean dishcloth or use a nut milk bag.  Squeeze the rest of the coconut milk but wringing the dishtowel until you have extracted as much coconut milk as possible.

Making the soup:

Place the oil in a large pot over medium heat.  Add the onions and stir.  Then add the curry powder, the coriander seeds, the cumin powder, the grated fresh ginger and cook for a minute.

Add the roughly chopped vegetables.  Reduce the heat and simmer for 5 minutes.  Add the stock and bring to a boil.  Reduce the heat and allow the vegetables to cook for about 20 minutes.  Do not overcook.

Use a blender or food processor to blend until the mixture is very smooth.  Season with salt and pepper.  Add the homemade coconut milk and blend again.  Serve hot or cold.

With thanks to our lovely viewer Grace for her Maltese qaghaq and baci cake and to Deyma Shop Gzira for the display of Tunisian Sweets and hand made tablecloths

My organic vegetables come from Barbuto, coconut from St Georges Brand, olive oil from Costa D’Oro, spices by Schwartz at PJ Sutters