Spaghetti squash tetrazzini

Yield: 4 servings

Measure Ingredient
1 medium Spaghetti squash (about 2-3 lb)
1 Garlic clove, crushed
1 medium Onion, chopped
¼ cup Parsley, chopped
1 pinch Basil
1 pinch Clove, ground
1½ cup Chicken broth
1 Chicken breast (whole)
4 tablespoons Butter
1 cup Mushrooms, sliced
2 tablespoons Shallots or scallions, chopped
2 tablespoons Flour
¾ cup Cream, whipping
2 teaspoons Vermouth, dry
1 teaspoon Lemon juice
¼ cup Parmesan cheese, grated
Hot sauce
Pepper (ground)
Salt, to taste

Boil squash in large pot for 45 minutes until soft. Drain and let cool. Preheat oven to 375 degrees F. 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.


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

: Difficulty: moderate

: Time: 60 minutes preparation, 20 minutes cooking.

: Precision: approximate measurement OK.

: Nicholas Horton

: Reed College, Portland Oregon, USA : horton@...

: Copyright (C) 1986 USENET Community Trust

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