1 medium Spaghetti squash (about 2-3 lb)
1 Garlic clove, crushed
1 medium Onion, chopped
1/4 cup Parsley, chopped
1 pinch Basil
1 pinch Clove, ground
1 1/2 cup Chicken broth
1 Chicken breast (whole)
4 tbsp Butter
1 cup Mushrooms, sliced
2 tbsp Shallots or scallions, chopped
2 tbsp Flour
3/4 cup Cream, whipping
2 tsp Vermouth, dry
1 tsp Lemon juice
1/4 cup Parmesan cheese, grated
Hot sauce
Pepper (ground)
Salt, to taste
Squash
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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.
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.
: Difficulty: moderate : Time: 60 minutes preparation, 20 minutes cooking. : Precision: approximate measurement OK.
: Nicholas Horton : Reed College, Portland Oregon, USA : horton@reed.uucp
: Copyright (C) 1986 USENET Community Trust
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