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Spaghetti Squash with Jalapeno Cream Recipe

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This recipe for Spaghetti Squash with Jalapeno Cream is from The Lovato Family Cookbook, 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 (about 3 lbs.)
2 cups milk
2 to 3 jalapenos, stemmed seeded and chopped
2 Tsp butter, plus more for pans
3 Tbsp. flour
t tsp salt
1 cup shredded jack cheese
Directions:
Directions:
Preheat over to 375 degrees. Cut squash in half lengthwise and use a spoon to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes.
Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapenos.

When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

In a medium saucepan over medium high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust) about 3 minutes. Slowly pour in jalapeno infused milk while whisking,. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
From my recipes.com

 

 

 

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