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Spaghetti Squash with Jalapeño Cream for #FBS4Sandy
Posted By Shelby Kinnaird On November 8, 2012 @ 7:00 am In Side Dishes,Vegetarian | 9 Comments
Thanks to Barb from Creative Culinary  and Jenn from Jenn Cuisine , food bloggers around the world today are uniting to support the Hurricane Sandy relief efforts. We’re all posting comfort food recipes, dishes we’d make and deliver to those in need if we could.
Although coastal North Carolina residents didn’t experience the same level of devastation as our neighbors to the north, Hurricane Sandy (and it was a hurricane when it hit us) left its mark here. I live in the Outer Banks of NC on Hatteras Island. The gale force winds and pounding rain for three straight days dumped a foot of water in our yard and more than two feet covered our roads in some places.
We were very fortunate that Sandy stayed off-shore here. We didn’t lose power or Internet during the entire storm in the village where I live, we had minimal property damage, we have food in our grocery stores and we have access to gas. We can handle a little transportation inconvenience. My heart goes out to those dealing with much more dire storm consequences.
Many organizations are providing disaster relief to Sandy victims. Here are just a few if you’d like to help:
Adapted from America’s Favorite Food by myrecipes
1 spaghetti squash (about 3 pounds)
2 cups nonfat milk
2 large jalapeño peppers, stemmed, seeded and coarsely chopped
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 cup shredded Monterey Jack cheese
Preheat oven on 375°F. Carefully cut squash in half lengthwise and remove seeds and strings. Line a baking sheet with parchment paper. Put squash, flesh side down, on baking sheet. Bake until fork easily pierces flesh, about 50 minutes. Cool.
In a medium saucepan, combine milk and jalapeños. Warm over medium heat until bubbles form along sides of pan. Remove from heat, cover and let sit 15 minutes. Strain into a clean bowl or measuring cup (a spout will be useful later) and discard jalapeños. Rinse out saucepan.
After squash has cooled, use a fork to scrape strands into a large bowl.
Combine flour and salt in a small bowl. In the same saucepan, melt butter over medium heat. Whisk in flour/salt until mixture is thick and lumpy, about 2 minutes. Slowly whisk in jalapenño-infused milk in a steady stream. Reduce heat and continue whisking until mixture thickens, about 3 minutes. Pour over squash and stir to combine.
Spray a 2-quart baking dish with cooking spray. Add squash mixture and top with cheese. Bake at 375°F for about 35 minutes or until cheese has melted and top has browned.
Makes 8 servings
Per serving: 157 calories, 8g fat (5g sat), 21mg cholesterol, 429mg sodium, 17g carb, 3g fiber, 8g sugar, 7g protein
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