*  Exported from  MasterCook II  * 
  
                        Spaghetti Squash Tetrazzini 
  
 Recipe By     :   
 Serving Size  : 0    Preparation Time :0:00 
 Categories    : Non-Categorized 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    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“, ”50 g 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 
  
 Squash: 
  
 1.  Boil squash in large pot for 45 minutes until soft.  Drain and let
 cool. Preheat oven to 190 øC . 
  
 2.  Divide squash in half and remove the seeds.  Scrape the squash out into
 a bowl. 
  
 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. 
  
 Mushrooms: 
  
 1.  Saute shallots or scallions in 2 Tbsp of butter for 2 minutes. 
  
 2.  Add mushrooms, continue cooking until soft. 
  
 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 
  
 Author’s Notes: 
     This recipe, from Bert Greene’s Greene on Greens, is a fancy way to
 serve up spaghetti squash. 
  
 Difficulty    : moderate 
 Precision     : approximate measurement OK. 
  
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 Eileen