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SPAG-SQUASH(M)           USENET Cookbook           SPAG-SQUASH(M)

SPAGHETTI SQUASH TETRAZZINI

     SPAG-SQUASH - Spaghetti squash in a chicken tetrazzini

     This recipe, from Bert Greene's Greene on Greens, is a fancy
     way to serve up spaghetti squash.

INGREDIENTS (serves 4)
     1         medium spaghetti squash (about 2-3 lb)
     1         garlic clove, crushed
     1         medium onion, chopped
     1/4 cup   parsley, chopped
     pinch     basil
     pinch     ground clove
     1 1/2 cups
               chicken broth
     1         chicken breast (whole)
     4 Tbsp    butter
     2 Tbsp    shallots or scallions, chopped
     1 cup     mushrooms sliced
     2 Tbsp    flour
     3/4 cup   whipping cream
     2 tsp     dry vermouth
     1 tsp     lemon juice
     1/4 cup   grated parmesan cheese
               hot sauce
               ground pepper and salt, to taste

PROCEDURE squash
          (1)  Boil squash in large pot for 45 minutes until
               soft.  Drain and let cool. Preheat oven to 375
               deg. F.

          (2)  Divide squash in half and remove the seeds.
               Scrape the squash out into a bowl.

PROCEDURE chicken
          (1)  Boil onion, garlic, clove, parsley, basil and
               chicken broth in a skillet.  Reduce heat and add
               chicken.  Cook for 4 minutes each side.

          (2)  Remove chicken.  Reduce broth to 1 cup.  Cut
               chicken into strips.

PROCEDURE mushrooms
          (1)  Sauté shallots or scallions in 2 Tbsp of butter
               for 2 minutes.

          (2)  Add mushrooms, continue cooking until soft.

PROCEDURE sauce
          (1)  Melt remaining butter in saucepan.

          (2)  Add flour, and cook for two minutes stirring con-
               tinuously.

          (3)  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

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

CONTRIBUTOR
     Nicholas Horton
     Reed College, Portland Oregon, USA
     horton@reed.uucp
     Path: decwrl!recipes
     From: lyndon@ncc.uucp (Lyndon Nerenberg)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Spaghetti with clam sauce
     Message-ID: 
     Date: 22 Apr 88 05:37:00 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: Nexus Computing Inc, Edmonton, Alberta, Canada
     Lines: 60
     Approved: reid@decwrl.dec.com

                Copyright (C) 1988 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.






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