SPAGHETTI SQUASH TETRAZZINI

SPAGHETTI SQUASH TETRAZZINI image

Yield 2

Number Of Ingredients 19

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1 med spaghetti squash (about 2-3 pounds)
1 med onion, chopped
1 clove garlic, crushed
1 pinch ground clove
1/4 C parsley leaves, chopped
1 pinch basil
1 1/2 C chicken broth
1 whole chicken breast
4 TBL butter
1 C mushrooms, sliced
2 TBL shallots (or scallions), chopped
2 TBL flour, all-purpose
3/4 C whipped cream
2 teas vermouth dry
1 pinch ground nutmeg
red hot pepper sauce (eg. Tabasco) to taste
1 teas lemon juice
salt and pepper to taste
1/4 C parmesan, grated

Steps:

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. 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 tablespoons 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 cream, 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.