Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        spaghetti squash -- (about 1 kg
   1                    garlic clove -- crushed
   1      medium        onion -- chopped
  10      grams         parsley -- chopped
   1      pinch         basil
   1      pinch         ground clove
 400      milliliter    chicken broth
   1                    chicken breast -- (whole)
  50      grams         butter
  10      grams         shallots or scallions -- chopped
   1      cup           mushrooms" -- "50 g sliced
  30      milliliters   flour
 200      milliliter    whipping cream
  10      milliliters   dry vermouth
   5      milliliters   lemon juice
  50      grams         grated parmesan cheese
                        hot sauce
                        ground pepper and salt -- to taste

Preparation:

Squash: 1. Boil squash in large pot for 45 minutes until soft. Drain and let cool. Preheat oven to 190 C . 2. Divide squash in half and remove the seeds. Scrape the squash out into a bowl. Chicken: 1. Boil onion, garlic, clove, parsley, basil and chicken broth in a skillet. Reduce heat and add chicken. Cook for 4 minutes each side. 2. Remove chicken. Reduce broth to 1 cup. Cut chicken into strips. Mushrooms: 1. Sauté‚shallots or scallions in 2 Tbsp of butter for 2 minutes. 2. Add mushrooms, continue cooking until soft. Sauce: 1. Melt remaining butter in saucepan. 2. Add flour, and cook for two minutes stirring continuously. 3. 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 squas