Spaghetti Squash Jalapeno Cream Recipe
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1 spaghetti squash about 3 lbs 2 cups lowfat milk 2 to 3 jalapenos seeds and membranes removed and roughly chopped 2 tbs butter 3 tbs flour 1 tsp salt 1 cup cheddar cheese shredded divided preheat oven to 350 and lightly grease a 2 quart baking dish.
Spaghetti squash jalapeno cream recipe. Pour mixture over squash and stir to combine. In another large sauce pan heat milk cream and chopped jalapeños in a large sauce pan. 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. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Meanwhile heat butter in a medium size pan over medium high heat.
Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Reduce heat to medium and continue whisking until mixture thickens slightly about 3 minutes. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber.
Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. When squash has cooled use a fork to remove the spaghetti like strands. Preheat oven to 375.
Preheat oven to 375. 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. Slowly pour in jalapeno infused milk while whisking.
Preheat oven to 375. Preheat oven to 375. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes.
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