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Recipe: Spaghetti Squash and Jalapeno Cream

Serves: 3
Source: Member Rhonna Marsden

Ingredients

1 spaghetti squash (about 3 lbs)

2 cups whole milk

2-3 jalapenos, stemmed, seeded and chopped

2 tablespoons butter.

3 tablespoons flour

1 tsp kosher salt

1 cup shredded jack cheese



Directions

1. Preheat oven to 375. Cut squash in half lengthwise and use a spoon to remove seeds and surrounding fiber.

Put squash cut side down on a baking sheet, lined with foil and lightly sprayed with non-stick spray. Bake until

fork tender approx 30-40 minutes. Or microwave it until fork tender. Let cool so you can handle it.

 

2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form along the

end of the pan. Remove mixture from heat and let sit for 15 mintues, then strain to remove and discard the 

jalapenos. 

 

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

 

4. In a medium saucepan over medium heat melt 2 tablespoons butter, whisk in flour and salt and cook,

whisking until flour smells cooked like pie crust, about three minutess. 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 gently fold to combine. You don’t want to over mix and turn your spaghetti to

mush. 

 

Transfer mixture to a greased 2 qt. baking dish, sprinkle with jack cheese and bake 375 until bubbling and brown

on top, about 30 minutes. Cover with foil to keep warm until serving.






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