Spaghetti Squash with Jalapeno Cream Recipe
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Category: |
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Ingredients: |
Ingredients: 1 spaghetti squash (about 3 pounds)
2 cups milk
2 to 3 jalapeno peppers, seeded and chopped
2 T butter
3 T flour
1/2 t salt
1 cup shredded jack cheese
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Directions: |
Directions:(microwave or roast squash; directions for each following)
Microwave - Poke squash all over with a fork and microwave 10 minutes. Fork should easily pierce the squash when done. If it doesn't cook in 1 minute intervals until it does. let squash cool enough to handle, cut in half lengthwise, scoop out seeds.
Roast - preheat over to 375; cut squash in half. Using a spoon scoop out seeds. Oil or butter a baking dish and the inside of the squash. Place squash cut side down and bake until tender when pierced; about half hour; more or less depending on size.
Preheat oven to 375 -
In a saucepan over medium heat, warm milk and jalapeno until bubbles form along the edge of the pan. Remove from heat to sit 15 minutes. Strain milk and discard jalapeno.
Using a fork pull spaghetti squash from the rind. Place squash in a baking dish.
In a saucepan over med-hi heat, melt 2 T butter. Whisk in flour and salt; cook, whisking about 3 minutes. Slowly pour in milk while whisking. Reduce heat to medium and continue whisking till mixture thickens slightly. Pour cream sauce over squash.
Sprinkle with cheese and bake until bubbling and brown on top; about 30 minutes. |
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