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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Spaghetti Squash with Jalepeno Cream Recipe

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This recipe for Spaghetti Squash with Jalepeno Cream is from WHIRLED PEAS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 spaghetti squash
2 cups milk
2-3 jalapenos, stemmed, seeded and chopped
2 tbsp butter, plus more for pan
3 tbsp. flour
1 tsp. salt
1 cup shredded jack cheese1.
Directions:
Directions:
Preheat oven to 375º. Cut squash in half lengthwise and scoop out the seeds. Put squash, cut side down, on a lightly greased baking sheet and bake until tender (30-40 minutes). Squash should be tender when pierced with a fork--if not, bake it a little longer. Let sit until cool.

Meanwhile, warm milk and jalapenos in a saucepan over medium heat until bubbles form along the edge of the pan. Remove from heat, let sit 15 minutes, and strain out jalapenos.

When squash is cool enough to handle, scoop into a large bowl and discard the skin.

In a saucepan, melt the butter over medium-high heat, then whisk in the flour and salt. Whisk and cook until it is golden. Slowly pour in milk while whisking. Turn heat down to medium and cook until thickened, about 3 minutes. Pour mixture over squash and stir to combine. Transfer to buttered 2 quart baking dish. Sprinkle cheese over top and bake about 30 minutes.
Personal Notes:
Personal Notes:
This isn't intensely spicy, but if you or the someone joining you are sensitive to spice it will work just as well without jalapenos. Just warm the milk before adding it to the flour and butter or it will splatter.

 

 

 

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