Recipe 4 All: Spaghetti Squash Tetrazzini Recipe — Every recipe in the World on this site.

Recipe 4 All: Spaghetti Squash Tetrazzini Recipe

Spaghetti Squash Tetrazzini

Yield: 4 Servings
1md Spaghetti squash
1  Garlic clove, crushed
1md Onion, chopped
¼cups Parsley, chopped
1pn Basil
1pn Clove, ground
cups Chicken broth
1  Chicken breast
4tablespoon Butter
1cups Mushrooms, sliced
2tablespoon Shallots or scallions,
2tablespoon Flour
¾cups Cream, whipping
2teaspoon Vermouth, dry
1teaspoon Lemon juice
¼cups 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 squash.

: Difficulty: moderate : Time: 60 minutes preparation, 20 minutes cooking. : Precision: approximate measurement OK.

: Nicholas Horton : Reed College, Portland Oregon, USA

Your Spaghetti Squash Tetrazzini is ready. Buon appetito!

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