Spaghetti Squash Tetrazzini

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:

Sauteeshallots or scallions in 2 Tbsp of butter for 2 minutes.

Add mushrooms, continue cooking until soft.

Sauce:

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