I am always on the lookout for new ways to make vegetables. This one is wonderful! Slightly spicy with a decadent creamy sauce…this squash recipe is the epitome of comfort food without going overboard on the grains. Sooooo yummy. My kids gave it “a million thumbs up”.
Spaghetti Squash with Jalapeño Cream
Time: 1 hour, 15 minutes
1 spaghetti squash (about 3 pounds)
2 cups milk
2-3 jalapeños, stemmed, seeded, and finely chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded Monterrey Jack cheese
Preheat over to 375 °F.
Cut squash in half lengthwise and use a spoon or melon baller 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, 30-40 minutes. Or poke several holes in the skin of the squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn’t, microwave on high in 1-minute intervals until tender. Let sit until cool.
Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit for 15 minutes. Strain and discard jalapeños.
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 pie crust), about 3 minutes. Slowly pour in jalapeño-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 2-quart baking dish. Sprinkle with Monterrey Jack cheese and bake until bubbling and brown on top, about 30 minutes.