Created by Mikekey on May 10, 2015
Step 1: Bring a stockpot full of water to a boil.
Step 2: Pierce skin of squash with a fork in 5-6 places. Place in boiling water for 45 minutes until soft. Drain and let cool.
Step 3: Preheat oven to 375 degrees F. Coat an oblong baking dish with nonstick cooking spray.
Step 4: Cut squash in half lengthwise and remove the seeds. Scrape the squash with a fork out into a bowl; set aside.
Step 5: While squash is cooking, start the chicken.
Step 6: Place onion, garlic, cloves, parsley, basil and chicken broth in a skillet. Bring to a boil; reduce heat and add chicken. Cook for 4 minutes each side.
Step 7: Remove chicken. Cut chicken into strips.
Step 8: Reduce broth to 1 cup.
Step 9: In another skillet, saute shallots in 2 tablespoons of butter for 2 minutes. Add mushrooms, continue cooking until soft.
Step 10: Melt remaining butter in a saucepan. Add flour and cook for two minutes, stirring continuously.
Step 11: Add cream, vermouth, nutmeg, lemon juice, hot pepper sauce, salt and pepper. Cook until thick (4 minutes).
Step 12: Combine squash, onion mixture, and sauce into prepared baking dish and top with parmesan cheese.
Step 13: Bake for 20 minutes, until lightly browned.