Spaghetti Squash Tetrazzini

Recipe Ingredients

1 cup	237ml	Spaghetti squash - (about 2-3 lb) (medium)
1		Garlic clove - crushed
1		Onion - chopped (medium)
1/4 cup	36g / 1.3oz	Parsley - chopped
1		Basil
1		Clove - ground
1 1/2 cups	355ml	Chicken broth
1		Chicken breast - (whole)
4 tablespoons	60ml	Butter
1 cup	237ml	Mushrooms - sliced
2 tablespoons	30ml	Shallots or scallions - chopped
2 tablespoons	30ml	Flour
3/4 cup	177ml	Cream - whipping
2 teaspoons	10ml	Vermouth - dry
1 teaspoon	5ml	Lemon juice
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
		Hot sauce
		Pepper - (ground)
		Salt - to taste
		Squash

Recipe Instructions

Boil squash in large pot for 45 minutes until soft. Drain and let cool. Preheat oven to 375F. Divide squash in half and remove the seeds. Scrape the squash out into a bowl. chicken

Boil onion, garlic, clove, parsley, basil and chicken broth in a skillet. Reduce heat and add chicken. Cook for 4 minutes each side. Remove chicken. Reduce broth to 1 cup. Cut chicken into strips.

Saute shallots or scallions in 2 T of butter for 2 minutes. Add mushrooms, continue cooking until soft.

Melt remaining butter in saucepan. Add flour and cook for two minutes stirring continuously.

Add vermouth, nutmeg, dash of hot pepper sauce, lemon juice and salt (if desired) and pepper. Cook until thick (4 minutes). Combine everything into a greased baking dish and top with parmesan cheese. Bake for 20 minutes until lightly browned.

NOTES:

* Spaghetti squash in a chicken tetrazzini -- This recipe, from Bert Greene's "Greene on Greens," is a fancy way to serve up spaghetti squash.

Source:
Cooking Light, October 1994, page 132

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