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Spaghetti Squash with Jalapeno Cream

Spaghetti squash with a creamy, cheesy, spicy sauce
Author: Adapted from America's Favorite Food by myrecipes
Prep Time: 50 minutes
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes
Servings: 8 servings

Ingredients 

  • 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

Instructions

  • 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.

Nutrition Info Per Serving

Nutrition Facts
Spaghetti Squash with Jalapeno Cream
Serving Size
 
0 g
Amount per Serving
Calories
157
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
25
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
21
mg
7
%
Sodium
 
429
mg
18
%
Potassium
 
0
mg
0
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
12
%
Sugar
 
8
g
9
%
Protein
 
7
g
14
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
14
g
* Percent Daily Values are based on a 2000 calorie diet.