* Exported from MasterCook II * Spaghetti Squash Tetrazzini Recipe By : Greene on Greens by Bert Greene Serving Size : 0 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 md Spaghetti squash (1 kg) 1 cl Garlic -- crushed 1 md Onion -- chopped 10 g Parsley -- chopped 1 pn Basil 1 pn Ground clove 400 ml Chicken broth 1 Whole chicken breast 50 g Butter 10 g Shallots or scallions -- chopped 1 c Mushrooms (50 g) -- sliced 30 ml Flour 200 ml Whipping cream 10 ml Dry vermouth 5 ml Lemon juice 50 g Parmesan cheese -- grated Hot sauce Salt -- to taste Black pepper -- freshly ground, - to taste Squash: Boil squash in large pot for 45 minutes until soft. Drain and let cool. Preheat oven to 190 C. 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. Mushrooms: Saute shallots or scallions in 2 tb butter for 2 minutes. Add mushrooms, continue cooking until soft. Sauce: Melt remaining butter in saucepan. Add flour, and cook for 2 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. Posted by: Eileen - - - - - - - - - - - - - - - - - -