Spaghetti squash in a chicken tetrazzini

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


(serves 4)

Procedure squash

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

Procedure 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.

Procedure mushrooms

  1. Sautae shallots or scallions in 2 Tbsp of butter for 2 minutes.
  2. Add mushrooms, continue cooking until soft.

Procedure 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


Difficulty: moderate
Time: 60 minutes preparation, 20 minutes cooking.
Precision: approximate measurement OK.


Nicholas Horton 
Reed College, Portland Oregon, USA 
Recipe last modified: 30 Oct 87

Original header

Path: decwrl!recipes
From: horton@reed.uucp (Nike Horton)
Newsgroups: alt.gourmand
Subject: RECIPE: Spaghetti squash tetrazzini
Message-ID: <12204@decwrl.DEC.COM>
Date: 12 Dec 87 16:54:45 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Reed College, Portland, Oregon, USA
Lines: 80

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