1 medium spaghetti squash 1 clove garlic 1 small onion stuck with a clove 3 sprigs parsley pinch of dried basil 1 ½ cups chicken broth 1 whole chicken breast, skinned, boned, halved 4 Tbs. Unsalted butter 2 Tbs. Minced shallots or scallion bulbs 1 cup sliced mushrooms 2 Tbs. Flour ¾ cup heavy or whipping cream 2 tsp. dry vermouth ¼ tsp. freshly grated nutmeg dash of hot pepper sauce 1 tsp. lemon juice salt & freshly ground black pepper ¼ cup freshly grated Parmesan cheese
1. Place the whole squash in a large pot; cover with cold water. Heat to boiling; reduce the heat. Simmer, covered, until fork-tender, turning once, about 45 minutes. Drain and allow to cool slightly. Cut the squash in half lengthwise. Scrape out the seeds with a fork. Scrape the remaining squash with the fork, carefully separating the vegetable into pasta-like strands. Set the strands aside.
2. Meanwhile, preheat the oven to 375º F. Combine the garlic, onion with clove, parsley, basil, and chicken broth in a large skillet. Heat to boiling; reduce the heat. Add the pieces of chicken breast; cook, covered, until tender, about 4 minutes per side. Remove the chicken to a plate. Reduce the broth to 1 cup; strain. Cut the chicken into strips and reserve.
3. Melt 2 tablespoons of the butter in a skillet over medium-low heat. Add the shallots or scallions; cook 3 minutes. Add the mushrooms; cook over medium heat until golden. Set aside.
4. Melt the remaining 2 tablespoons butter in a large saucepan over low heat. Stir in the flour; cook, stirring constantly, 2 minutes. Stir in the cream, vermouth, nutmeg, hot pepper sauce, lemon juice, and salt and pepper to taste. Cook until thick, about 4 minutes. Stir in the chicken, squash, and mushrooms. Transfer to a buttered baking dish. Sprinkle with the cheese. Bake until golden and bubbly, about 20 minutes. - Updated: January 24, 2006
