Chicken Tetrazzini
3 lb Spaghetti squash
2 c Chicken Stock
-=PLUS=-
2 tb Chicken stock
1 md Onion; finely chopped
1 lg Stalk celery; sliced thin
2/3 c Mushrooms; sliced
1/8 ts Pepper
3 tb Flour
1 c Milk
1 Bay leaf
2 tb Yogurt
2 tb Minced parsley
1 tb Lemon juice
2 c Chicken or turkey; cubed
2 tb Bread crumbs
1 tb Grated Parmesan cheese
Preheat oven to 350°.
Bake squash, pierced in several places, on an ungreased baking sheet, about an
hour or until it can be easily pierced with a fork. Set aside to cool. Cook
onion, celery, mushrooms and pepper in 2 tablespoons stock until soft, about 5
minutes. Add flour and stir 1 minute. Add remaining stock, milk and bay leaf and
cook, stirring occasionally, about 20 minutes. Remove bay leaf and add yogurt,
parsley and lemon juice. Remove from heat and set aside. Cut the squash in half
and remove the seeds. Scrape "spaghetti" into an ungreased casserole dish. Cover
with chicken and sauce. Sprinkle with bread crumbs and cheese; bake 30 minutes
or until bubbly.