Spicy Chicken With Spaghetti Squash Food

SPAGHETTI SQUASH BOATS WITH CHICKEN

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
• Meanwhile, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry.
• Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.
• Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil.
• Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest."
• Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese.
• Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.

SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET

Steps:

• Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
• Add the chicken or turkey and cook for about 3-4 minutes.
• Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
• Add remaining ingredients and simmer for another 5 minutes.
• Pour sauce over heated spaghetti squash and serve.

SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
• Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35-45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
• Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
• Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
• Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.

SPICY SZECHWAN CHICKEN WITH SPAGHETTI SQUASH

Steps:

• Cut the spaghetti squash in half, scoop out seeds and bake uncovered in the oven till the fibers are tender and separate easily.
• Cut chicken into half inch cubes and mix in 1 Tbsp soy and cornstarch in a bowl to marinate.
• Mix together and set aside the remaining soy sauce, sherry, sugar and vinegar.
• Heat oil in an uncovered wok at 375 degrees-- In practice I always cook this at as high a heat as possible.
• When hot, add the pepper flakes, stirring until black.
• Add the chicken and stir fry for 2-3 minutes.
• Remove chicken with a strainer.
• Add green onion, leek and gingerroot; Stir fry for~1 minute.
• Add the chicken removed earlier to the vegetables and stir fry for another couple of minutes.
• Add the sherry/soy mixture-- (I like for the chicken to appear 95% done before I add the sauce since it will continue to cook for a couple minutes even after turning off the wok or pan) Bring sauce to a low boil for about a minute then remove to a serving dish.
• Serve with Rice or baked spaghetti squash.