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
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
- Preheat oven to 375 degrees.
- Cut the squash in ½ lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber.
- 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.
- In a medium saucepan over medium heat, warm milk and jalapenos until bubbles form on the edge of the pan.
- Remove mixture from the heat and let sit for 15 minutes.
- Strain and discard jalapenos.
- When squash is cool enough to handle, use a fork and scrape the strands into a bowl.
- In a medium saucepan over medium heat melt 2 tablespoons butter and whisk in 3 tablespoons flour and 1 teaspoon salt.
- Cook, whisking constantly, until mixture smells like pie crust, about 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 quart baking dish.
- Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
- Only 168 calories per serving