SPAGHETTI SQUASH TETRAZZINI

Spaghetti squash in a chicken tetrazzini

Ingredients

• 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 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

Procedure squash

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

Rating

Contributor

 
Nicholas Horton 
Reed College, Portland Oregon, USA 
horton@reed.uucp 
 

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
Approved: reid@decwrl.dec.com


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