Spaghetti Squash Tetrazzini
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 medium spaghetti squash -- (about 1 kg
1 clove garlic -- crushed
1 medium onion -- chopped
10 grams parsley -- chopped
1 dash basil
1 dash ground clove
400 milliliter chicken broth
1 medium chicken breast -- (whole)
50 grams butter
10 grams scallions
1 cup mushrooms inch -- inch50 g sliced
30 milliliters flour
200 milliliter whipping cream
10 milliliters dry vermouth
5 milliliters lemon juice
50 grams grated parmesan cheese
1 dash hot sauce
1 teaspoon ground pepper and salt -- to taste
 

Preparation:

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