horton@reed.uucp (Nike Horton) (12/13/87)
SPAG-SQUASH(M) USENET Cookbook SPAG-SQUASH(M)
SPAGHETTI SQUASH TETRAZZINI
SPAG-SQUASH - Spaghetti squash in a chicken tetrazzini
This recipe, from Bert Greene's Greene on Greens, is a fancy
way to serve up spaghetti squash.
INGREDIENTS (serves 4)
1 medium spaghetti squash (about 2-3 lb)
1 garlic clove, crushed
1 medium onion, chopped
1/4 cup parsley, chopped
pinch basil
pinch ground clove
1 1/2 cups
chicken broth
1 chicken breast (whole)
4 Tbsp butter
2 Tbsp shallots or scallions, chopped
1 cup mushrooms sliced
2 Tbsp flour
3/4 cup whipping cream
2 tsp dry vermouth
1 tsp lemon juice
1/4 cup 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 375
deg. F.
(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) Saut' 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 con-
tinuously.
(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
Difficulty: moderate Time: 60 minutes preparation, 20
minutes cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Nicholas Horton
Reed College, Portland Oregon, USA
horton@reed.uucp