Recipe By : Greene on Greens by Bert Greene
Serving Size : 0 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Spaghetti squash (1 kg)
1 cl Garlic -- crushed
1 md Onion -- chopped
10 g Parsley -- chopped
1 pn Basil
1 pn Ground clove
400 ml Chicken broth
1 Whole chicken breast
50 g Butter
10 g Shallots or scallions -- chopped
1 c Mushrooms (50 g) -- sliced
30 ml Flour
200 ml Whipping cream
10 ml Dry vermouth
5 ml Lemon juice
50 g Parmesan cheese -- grated
Hot sauce
Salt -- to taste
Black pepper -- freshly ground,
- to taste
Squash:
Boil squash in large pot for 45 minutes until soft. Drain and let
cool. Preheat oven to 190 C.
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.
Mushrooms:
Saute shallots or scallions in 2 tb butter for 2 minutes.
Add mushrooms, continue cooking until soft.
Sauce:
Melt remaining butter in saucepan.
Add flour, and cook for 2 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.
