Spaghetti Squash is roasted, scraped into thin strands before being mixed with a jalapeno-infused cream sauce, topped with cheese, and baked until bubbling and brown. A delicious side dish all fall and winter, or a vegetarian main dish with a green salad and some crusty bread.
This Spaghetti Squash in Jalapeno Cream 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
Ingredients:
- 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
Preparation:
- Preheat oven to 375. Cut 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 squash halves on the sheet, cut side down. Roast until tender when pierced with a fork, about 30 minutes. Let sit until cool.
- Meanwhile, mince chiles and put them in a small sauce pan with the cream. Bring to a simmer, add milk and cook just until bubbles form around the edge of the pan. Remove pot from 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 butter over medium heat. When the butter stops foaming, whisk in flour. Cook, whisking constantly, until flour smells cooked like pie crust, about 3 minutes. Slowly pour in milk mixture, whisking constantly, and cook over medium-low heat until the mixtures thickens, about 3 minutes. Stir in salt, take off heat, and set aside.
- When squash is cool, use a large spoon or fork to scrape out the flesh/strands from the peel. Put scraped squash in a large bowl.
- Pour sauce over squash and stir to combine thoroughly. Taste and add additional salt, if you'd like. Dump mixture into a 2-quart casserole or baking dish. Sprinkle cheese on top and bake until brown on top and bubbling throughout, about 30 minutes.
