Spaghetti Squash with Jalapeño Cream

Spaghetti Squash with Jalapeño Cream
Photo by Leigh Beisch


  • 1 spaghetti squash (about 3 lbs.)
  • 1 teaspoon salt
  • 3 tablespoons flour
  • 2 cups milk
  • 2 tablespoons butter, plus more for pans
  • 1 cup shredded jack cheese
  • 2 to 3 jalapeños, stemmed, seeded, and chopped

1. Preheat oven to 375°. Cut squash in half 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 s...

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