We've tossed spaghetti squash with a spicy cream sauce and baked it, mac-'n'-cheese-style, for a warming, hearty side dish that doubles easily and reheats beautifully. Keep this one in mind for Thanksgiving.
1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapeños, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese
How to Make It
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 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.
Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.
When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-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-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
I have made this for years. It is a great low carb side dish. You can ramp up the heat w/ more or fewer jalepenos or switch the cheese to a pepper jack. It is great comfort food. It reheats well and freezes well. I cooked the paghetti squash in my Instant Pot which only takes about 5 minutes and than just let it sit for another 10 before releasing the pressure. Makes this dish fast and easy, much quicker than baking the squash in the oven. I substitute corn starch for the flour sometimes depending on who is sitting at my table. Don't be afraid of this recipe. If you are watching your carbs and want something that has a bit of heat and comfort this is terrific.
This was a really great place to start. After reading the other reviews I thought perhaps I would snazz it up a bit. I didn't seed my jalapenos and it was not too spicy at all. If you think about it that is a lot of squash to spice. I also sauteed an onion with some dried oregano, a can of green chilies, garlic powder, S&P and added that in with the squash before poured the roux over the top. This upped the flavor of the dish a lot! It was really really delicious!
Made this for my husband, who is extremely suspicious of all new vegetables. He ate half the pan! We had it as the main dish with a side salad.
I'm making it again tonight for him to bring to a work potluck. I think this would be a great side-dish at Thanksgiving or even served at a barbecue alongside some spicy baked beans!
I took this to a potluck and it was raved over. I left one jalapeno seeded because I was worried about other people being sensative to the heat. When I make this for my family who likes hot I will leave two seeded. Other than that I made it exact.
Thanks so much for the hints from the other cooks about what was wrong with this recipe. Here's how to make it five stars: 1. Use three jalapenos, one unseeded. 2. After cooking and cooling squash, use lint free towel/cheesecloth and squeeze hard until water is out. Serve with tortilla chips as a dip! Try with bacon bits--amazing! My wife loved it and hates squash.
This is a great way to use spaghetti squash. We made it with 1% milk and lowfat cheese for a main dish. I think it would be better as a side though. I left some of the jalepeno in there and it still wasn't very spicy, i think it would benefit from added green chiles or something like that. But this is a good foundation recipe.
mmm.. I loved this recipe. I've been trying to avoid pastas and when I saw this recipe I jumped on the idea. It tasted wonderful. My only complaint was that the squash took longer to cook than the instructions said.
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