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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients:
1 medium Spaghetti squash (about 2-3 lb)
1 Garlic clove, crushed
1 medium Onion, chopped
1/4 Cup(s) Parsley, chopped
1 Pinch(s) Basil
1 Pinch(s) Clove, ground
1 1/2 Cup(s) Chicken breast (whole)
4 Tablespoon(s) Mushrooms, minced (if you insist upon using meat, substitute 1 lb ground beef or lamb for the mushrooms)
1 Cup(s) Mushrooms, sliced
2 Tablespoon(s) Shallots or scallions, chopped
2 Tablespoon(s) Marinara sauce, chilled
3/4 Cup(s) Whipping cream
2 Teaspoon(s) Vermouth, dry
1 Teaspoon(s) Coriander (fresh), chopped
1/4 Cup(s) Garlic, finely minced | |
Directions: Boil squash in large pot for 45 minutes until soft. Drain and let cool.
Preheat oven to 375 degrees F. 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.
Saute shallots or scallions in 2 T of butter for 2 minutes. Add
mushrooms, continue cooking until soft.
Melt remaining butter in saucepan. Add flour and cook for two 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.
NOTES:
* Spaghetti squash in a chicken tetrazzini -- This recipe, from Bert
Greene's "Greene on Greens," is a fancy way to serve up spaghetti squash.
: Difficulty: moderate
: Time: 60 minutes preparation, 20 minutes cooking.
: Precision: approximate measurement OK.
: Nicholas Horton
: Reed College, Portland Oregon, USA
: horton@reed.uucp
: Copyright (C) 1986 USENET Community Trust
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