This recipe is liked by 0 person(s). |
Spaghetti Squash Tetrazzini
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
(1) Low-carb spaghetti squash, juicy skinless chicken breast with mushrooms in a flavorful reduction sauce. Seriously yummy way to prepare otherwise boring spaghetti squash. 80 min.Prep: 60 min.Cook: 20 min. 225 calories/serving (approx.) Ingredients | |
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 |
Directions
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe