Skip to main content

Turkey Tettrazini with Spaghetti Squash


As it nears Thanksgiving, the Google searches for "leftover turkey" increase. This dish is highly recommended, and, it freezes well to boot.

If you have never used spaghetti squash, or if you were struggling with whether or not it was worth preparing, let me assure you that it is the world's most funnest vegetable. Ever. Period.


Turkey Tettrazini with Spaghetti Squash
 Best of Gourmet, 1990 edition
1 3 1/2 lb spaghetti squash
 3 T unsalted butter
 3 T flour
 1 bay leaf
 3 c cooked turkey, diced
 1/2 c heavy cream, or half and half
 1 T madeira wine, or dry sherry
 1/2 c Parmesan cheese, grated
 lemon juice, to taste
 nutmeg, freshly grated, to taste
 bread crumbs

Begin by preparing the spaghetti squash. Poke holes through the rind of the squash, using any kind of solid sharp kitchen knife (do not use your flatware knives for this). The spaghetti squash is fairly solid, so be prepared for some resistance, and, take caution that the squash doesn't roll out from under you, causing the knife to slip. Poke holes at random all around the surface of the squash. Then, place -- whole -- in a Pyrex baking dish. Put the dish into a 400-degree oven and let roast until softened, about 45-50 minutes. Let the squash cool until you can handle it with your bare hands.

The spaghetti squash, all nicely browned from roasting.
Note random slash-marks all across the surface to let the steam out.
When cool, slice the squash in half lengthwise. Gently scoop out the seeds from the center and discard. Now, prepare for the fun!! Take a fork and pierce the squash anywhere -- anywhere! Now, simply drag the fork towards you. The squash comes apart into strands just like spaghetti. Simple dimple! And, the squash will separate for you, all the way down to its skin, so you really can use all of this vegetable in your cooking. Lay the strands of squash in the bottom of a buttered 9 x 13" baking dish. Season with salt and pepper.



Use a regular kitchen fork to pull the "spaghetti" out in strands.

The strands of squash will want to come out easily, once you get going.


In a saucepan, heat the butter until melted. Add the flour and, like preparing a roux, cook over a moderate heat for 3 minutes, stirring constantly. Add the stock and whisk until the mixture is smooth. Add bay leaf, salt and pepper. Heat and let simmer for 20 minutes.


Stir the turkey into the sauce. Add cream and Madeira. Bring the sauce to a boil and simmer 5 minutes.

Add 1/3 c of the cheese. Season with lemon juice, nutmeg, salt and pepper. Stir to combine. Remove the bay leaf, and then pour this turkey mixture over the spaghetti squash. Cover with the remaining cheese, and then sprinkle with bread crumbs.


Bake in a 350 oven for 25-30 minutes, until hot and bubbly!

Labels:

Comments

Holly Tompkins said…
I think I'll try a variation of this with milk instead of heavy cream and a little less butter. Try to "lighten" it up.
January 8, 2010 at 1:28 PM
Post a Comment

Popular posts from this blog

Vegetable Quinoa Bake

  Vegetable Quinoa Bake The Global Vegetarian 1 T canola oil 1 yellow onion, chopped 8-10 button mushrooms, sliced 1 green bell pepper (or red), seeded and diced 1 jalapeno , seeded and minced 1 zucchini, diced 2 cloves garlic, minced 3 c water 1 1/2 c quinoa, rinsed and drained 2 c butternut squash, peeled and diced 1 c carrot, peeled and diced 1 c kale, spinch or escarole, chopped 1 1/2 T parsley, dried 1/2 tsp salt 1/2 tsp pepper Preheat oven to 400. In large saucepan, heat oil. Add onion, mushroom, pepper, jalapeno zucchini and garlic and saute 5-7 minutes. Stir in water, quinoa, squash, carrots, kale and seasonings and bring to a boil. Transfer mixture to a 9x13" casserole dish and cover. Bake 30-40 minutes, until all liquid is absorbed. Remove from oven. Fluff with fork. Let stand 5 minutes before serving. Summary thoughts: I found this dish to be overall a bit bland at first. In the future, I m...
1 comment
Read more

Curried Chicken Soup

      I made this soup so often in the 1990s, but frankly had forgotten about it.   Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...
Post a Comment
Read more

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...
Post a Comment
Read more