Spaghetti Squash with Jalapeno Cream Sauce

Spaghetti Squash with Jalapeno Cream Sauce is delicious, creamy and zippy. It tastes like jalapenos without the heat. It sounds different, but the flavors combine perfectly. You are probably thinking this dish is loaded with cheese and fat. But, you would be wrong. This dish is actually pretty light. It doesn't have any cream and I used 1% milk to make the "cream" sauce. 

If you like spaghetti squash try this. If you don't care for spaghetti squash TRY THIS. This dish reminds me of a 'Mexican' flavored Mac 'n Cheese without the white-flour pasta. It was warm and satisfying and makes a delicious and different side dish to any dinner, be it holiday or weekday.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.

Spaghetti Squash with Jalapeno Cream Sauce

adapted lightly from Sunset magazine

Note: If you want a little heat use pepper jack cheese on top. Otherwise any cheese you like will work.

• 1 medium spaghetti squash (about 3 lbs.)
• 2 cups milk (I used 1%)
• 2 to 3 jalapenos, stemmed and chopped, leave the seeds in
• 2 tablespoons butter, plus more for pans
• 3 tablespoons flour
• 1 teaspoon salt
• 3/4 cup shredded cheese
• 
  

Preheat oven to 375°F. Cut squash in half lengthwise and remove seeds and strings. Place squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 45 minutes. 

For those "pressed for time":Poke several holes in skin of 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. Then cut in half and remove seeds and strings.

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 milk into a bowl and discard jalapenos.

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

In a saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked 2-3 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 cheese and bake until bubbling and brown on top, about 30 minutes.