This recipe easily doubles and even triples for a crowd. You can also make it ahead, as noted in the recipe instructions.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes
- 1 spaghetti squash
- Oil for baking sheet
- 2 jalapeno chiles (or other hot chiles)
- 1/2 cup cream
- 1 1/2 cups milk
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 tsp. salt plus more to taste
- About 1 cup shredded cheese - jack, cheddar, or queso fresco are all good choices
- Preheat an oven to 375°F. Cut the spaghetti squash in half lengthwise. Use a large spoon or melon baller to scoop out the seeds and fibrous flesh around the seeds. Spray or otherwise thinly coat a baking sheet or pan with oil. Put the squash halves on the sheet, cut side down. Roast them until tender when pierced with a fork, about 30 minutes. Set them aside until cool.
- Meanwhile, mince the chiles and put them in a small sauce pan with the cream. Bring to a simmer, add the milk and cook just until bubbles form around the edge of the pan. Remove the pot from the heat, and let sit at least 15 minutes. Taste the liquid. If you like the spice level, strain out the minced chiles; if you'd like it a bit spicier, leave the chiles in.
- In a medium saucepan, melt the butter over medium heat. When the butter stops foaming, whisk in the flour. Cook, whisking constantly, until the flour smells cooked like pie crust, about 3 minutes. Slowly pour in the chile-milk mixture, whisking constantly, and cook over medium-low heat until the mixtures thickens, about 3 minutes. Stir in the salt, take off heat, and set aside.
- When the squash is cool, use a large spoon or fork to scrape out the flesh/strands from the peel. Put the scraped squash in a large bowl.
- Pour the sauce over the squash and stir to combine thoroughly. Taste and add additional salt, if you'd like. Dump the mixture into a 2-quart casserole or baking dish. Sprinkle the cheese on top and bake until it is brown on top and bubbling throughout, about 30 minutes.