 | ||||||
| ||||||
Spaghetti Squash Tetrazzini
1 medium spaghetti squash (about 2-3 lb)
1 garlic clove, crushed
1 medium onion, chopped
1/4 c. parsley, chopped
pinch basil
pinch ground clove
11/4 c. chicken broth
1 chicken breast (whole)
4 Tbsp. butter
2 Tbsp. shallots or scallions, chopped
2 Tbsp. flour
3/4 c. whipping cream
2 tsp. dry vermouth
1 tsp. lemon juice
1/4 c. grated parmesan cheese
hot sauce
ground pepper and salt, to taste
Boil squash in large pot for 45 minutes until soft. Drain and let cool. Preheat oven to 375 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. Sauté shallots or scallions in 2 Tbsp 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, salt 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. Makes 4 servings.
“Cookery is become an art, a noble science; cooks are gentlemen.”
Robert Burton, English cleric and writer (1577-1640) 'Anatomy of a Melancholy'
Almonds are the oldest, most widely cultivated and extensively used nuts in the world.
|
