Spaghetti Squash Tetrazzini

80 minutes Prep: 60 minutes Cook: 20 minutes

225 calories per serving view nutrition facts

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1	medium	spaghetti squash	(about 2-3 pounds)
1	each	garlic clove	crushed
1	medium	onion	chopped
1/4	cup	parsley leaves	chopped
1	pinch	basil
1	pinch	clove	ground
1 1/2	cups	chicken broth
1	whole	chicken breast
4	tablespoons	butter
1	cup	mushrooms	sliced
2	tablespoons	shallots	(or scallions), chopped
2	tablespoons	flour, all-purpose
3/4	cup	whipped cream
2	teaspoons	vermouth	dry
1	teaspoon	lemon juice
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	x	red hot pepper sauce (eg. Tabasco)	to taste
1	x	black pepper	ground, to taste
1	x	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.

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 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.

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Serving Size 183g

Amount per Serving

Calories 225 68% of calories from fat