* 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 - - - - - - - - - - - - - - - - - -