• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spaghetti Squash Tetrazzini

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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
  • -(whole)
  • 4 tb Butter
  • 1 c Mushrooms, sliced
  • 2 tb Shallots or scallions,
  • -chopped
  • 2 tb Flour
  • 3/4 c Cream, whipping
  • 2 ts Vermouth, dry
  • 1 ts Lemon juice
  • 1/4 c Parmesan cheese, grated
  • Hot sauce
  • Pepper (ground)
  • Salt, to taste
  • Squash


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.

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