SPAGHETTI SQUASH TETRAZZINI
Spaghetti squash in a chicken tetrazzini
This recipe, from Bert Greene's
Greene on Greens,
is a fancy way to serve up spaghetti squash.
- 1 medium spaghetti squash
- 1 garlic clove,
- 1 medium onion,
- 1/4 cup parsley,
- pinch basil
- pinch ground clove
- 1 1/2 cups chicken broth
- 1 chicken breast
- 4 Tbsp butter
- 2 Tbsp shallots or scallions,
- 1 cup mushrooms
- 2 Tbsp flour
- 3/4 cup whipping cream
- 2 tsp dry vermouth
- 1 tsp lemon juice
- 1/4 cup grated parmesan cheese
- hot sauce
- ground pepper and salt,
Boil squash in large pot for 45 minutes until soft. Drain and let cool.
Preheat oven to
Divide squash in half and remove the seeds. Scrape the squash out into a bowl.
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.
Sautae shallots or scallions in 2 Tbsp 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
60 minutes preparation, 20 minutes cooking.
approximate measurement OK.
Reed College, Portland Oregon, USA
Recipe last modified: 30 Oct 87
From: firstname.lastname@example.org (Nike Horton)
Subject: RECIPE: Spaghetti squash tetrazzini
Date: 12 Dec 87 16:54:45 GMT
Organization: Reed College, Portland, Oregon, USA
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