Spaghetti Squash Tetrazzini

* Exported from MasterCook II *

Spaghetti Squash Tetrazzini

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Non-Categorized

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium spaghetti squash (about 1 kg
1 garlic clove -- crushed
1 medium onion -- chopped
10 g parsley -- chopped
pinch basil
pinch ground clove
400 ml chicken broth
1 chicken breast (whole)
50 g butter
10 g shallots or scallions -- chopped
1 cup mushrooms", "50 g sliced
30 ml flour
200 ml whipping cream
10 ml dry vermouth
5 ml lemon juice
50 g grated parmesan cheese
hot sauce
ground pepper and salt -- to taste

Squash:

1. Boil squash in large pot for 45 minutes until soft. Drain and let
cool. Preheat oven to 190 øC .

2. Divide squash in half and remove the seeds. Scrape the squash out into
a bowl.

Chicken:

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

2. Remove chicken. Reduce broth to 1 cup. Cut chicken into strips.

Mushrooms:

1. Saute shallots or scallions in 2 Tbsp of butter for 2 minutes.

2. Add mushrooms, continue cooking until soft.

Sauce:

1. Melt remaining butter in saucepan.

2. Add flour, and cook for two minutes stirring continuously.

3. 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

Author's Notes:
This recipe, from Bert Greene's Greene on Greens, is a fancy way to
serve up spaghetti squash.

Difficulty : moderate
Precision : approximate measurement OK.

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Eileen