Spaghetti Squash Tetrazzini
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 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 |
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