Cheesy Chicken Spaghetti Squash

Ingredients

• 2 lbs spaghetti squash
• 1 tbsp olive oil
• 1 lb ground chicken or ground turkey
• 2 tbsp butter
• 1 tsp salt
• ¼ tsp ground black pepper
• ½ tbsp garlic powder or minced garlic cloves
• 1 pinch cayenne pepper (optional)
• 1 cup heavy whipping cream
• 2 oz. (4 tbsp) cream cheese
• ¼ cup (²⁄₃ oz.) shredded Parmesan cheese
• 1¾ cups (7 oz.) shredded mozzarella cheese
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice spaghetti squash in half by cutting lengthwise with a sharp knife. Be careful, it can be quite hard. Scoop out the seeds and fibers with a spoon.
3. Place halves with the cut side up in a large baking dish or baking tray. Brush with olive oil, season with salt and pepper. Place in the oven and bake the spaghetti squash until soft, for about 30-40 minutes, depending on the size. If you need more help dealing with the pumpkin, scroll down for more detailed instructions with pictures.
4. Heat a large frying pan and add the butter. When it starts to sizzle, add the ground meat and the spices. Fry until browned, for about 15 minutes.
5. Reduce the heat slightly and add cream, cream cheese, parmesan, and two-thirds of the mozzarella. Let simmer for a few minutes until creamy. Season with salt and pepper.
6. When the spaghetti squash is ready, remove from the oven and raise the oven temperature to 450°F (230°C). Loosen the flesh with a fork but without scraping it out. Gently press down the flesh and pour over the creamy chicken sauce. Top with the rest of the mozzarella cheese.
7. Bake in the oven for 5 minutes or until the cheese gets a nice golden color.
8. Season with freshly ground black pepper and finely chopped parsley.

 

Spinach and Artichoke Chicken Soup

 Ingredients

• 10 oz. frozen spinach
• 2 tbsp olive oil
• 1 (4 oz.) yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 14 oz. (1¾ cups) cream cheese
• 4 cups chicken stock
• 14 oz. canned artichokes, roughly chopped
• 8-10 chicken tenderloins cooked
  
• Salt and pepper to taste

Garnish

• 1 cup Parmesan cheese flakes
• 2 tbsp fresh parsley, chopped
• salt and ground black pepper

 

Instructions

1. Remove the spinach from the freezer and set aside in a strainer in the sink to thaw. Leave to drain until you are ready to use it.
2. Heat the olive oil in a heavy pot over medium-high heat and then add the onion and garlic, sautéing until they are translucent and fragrant.
3. Add the cream cheese and lower the heat to medium, stirring until the cheese has melted down.
4. Squeeze the excess moisture from the spinach and add to the pot.  Add the chicken stock one cup at a time, stirring each addition until well  combined. Lastly, add the chopped artichoke hearts and stir thoroughly.
5. Return to high heat until just boiling then reduce heat to a simmer for 10 minutes. Taste and season accordingly. Add chicken last to maintain its tenderness.
   
6. Garnish with Parmesan flakes, a pinch of salt, black pepper, and chopped parsley.