Spaghetti squash tetrazzini
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Spaghetti squash tetrazzini
  Vegetables    Spaghetti    Squash  
Last updated 6/12/2012 12:53:44 AM. Recipe ID 15577. Report a problem with this recipe.
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      Title: Spaghetti squash tetrazzini
 Categories: Vegetables, Usenet
      Yield: 4 Servings
      1 md Spaghetti squash
           -(about 2-3 lb)
      1    Garlic clove, crushed
      1 md Onion, chopped
    1/4 c  Parsley, chopped
      1 pn Basil
      1 pn Clove, ground
  1 1/2 c  Chicken broth
      1    Chicken breast
      4 T  Butter
      1 c  Mushrooms, sliced
      2 T  Shallots or scallions,
      2 T  Flour
    3/4 c  Cream, whipping
      2 t  Vermouth, dry
      1 t  Lemon juice
    1/4 c  Parmesan cheese, grated
           Hot sauce
           Pepper (ground)
           Salt, to taste
  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.
  *  Spaghetti squash in a chicken tetrazzini -- This recipe, from Bert
  Greene's "Greene on Greens," is a fancy way to serve up spaghetti
  : Difficulty:  moderate
  : Time:  60 minutes preparation, 20 minutes cooking.
  : Precision:  approximate measurement OK.
  : Nicholas Horton
  : Reed College, Portland Oregon, USA
  : horton@reed.uucp

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Recipe ID 15577 (Apr 03, 2005)

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