INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2
to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from
the oven, cut it in half lengthwise and scoop out the seeds. Return the
squash halves, cut side down, to the baking sheet and bake for another 30
minutes or until tender.
While the squash is cooking, heat the butter in a medium sized saucepan.
Add the flour and cook for 1 minute, stirring continuously. Add the garlic,
broth and bring the mixture to a boil, whisking all the while. Add the
chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is
cooked through. Remove from the heat and stir in the milk or heavy cream.
Season with 1 teaspoon of salt and pepper to taste; set aside and reheat
over low heat when you remove the squash from the oven.
Remove the squash from the oven. With a fork rake the squash until it
separates fully into strands and only the shell remains. Transfer the
strands to pasta bowls. Remove the chicken sauce from the heat, stir in the
cheese and parsley or basil and adjust the seasoning. Serve the sauce over
the strands of squash.
Yield: 4 to 6 servings (this recipe was posted calling for 33 1/2 pound
spaghetti squash. I changed it to 3 1/2. --GS)
Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6732
Posted to MC-Recipe Digest V1 #289
Date: Sat, 9 Nov 1996 22:48:46 -0500
From: Gail Shermeyer <4paws@netrax.net>

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