Spaghetti Squash with Jalapeno Cream Sauce

Not only is the word "Keeper" written on my recipe but I’ve also added the word "Amazing!".  When I read this recipe the first time I remember thinking this will either be great or terrible.  You can see how things turned out.  This doubles easily and reheats beautifully.  A great holiday dish.  Watch out when working with jalapenos…wear plastic gloves and, for heaven's sake, don’t scratch your eyes or…you’ll be soooory. 

1 spaghetti squash (about 3 pounds)
2 cups milk
2 to 3 jalapenos, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded Monterey Jack cheese

1. Preheat oven to 375 degrees.
2. Cut the squash in ½ lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. 
3. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes OR 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.
4. In a medium saucepan over medium heat, warm milk and jalapenos until bubbles form on the edge of the pan. 
5. Remove mixture from the heat and let sit for 15 minutes. 
6. Strain and discard jalapenos.
7. When squash is cool enough to handle, use a fork and scrape the strands into a bowl.
8. In a medium saucepan over medium heat melt 2 tablespoons butter and whisk in 3 tablespoons flour and 1 teaspoon salt.
9. Cook, whisking constantly, until mixture smells like pie crust, about 3 minutes.
10. Slowly pour in jalapeno-infused milk while whisking.
11. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes.
12. Pour mixture over squash and stir to combine.
13. Transfer mixture to a buttered 2 quart baking dish. 
14. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
15. Only 168 calories per serving