Spaghetti Squash with Jalapeño Cream

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.  

Yeas ago, my first experience with spaghetti squash was as a replacement for pasta, with red sauce.  It did not go over very well.  I wanted to like it but texture and flavor were all wrong.  This recipe made me LOVE LOVE LOVE this squash.  It's delish!  The only thing I had to tweek was the soaking time for the jalapeno-prefer warm not hot.  Just kept tasting milk until it was just right.  And love the microwave tip.  If I don't want the bother of oven roasting, just nuke it whole.  What's not to love?  This is a delicious, creamy, cheesy squash dish.  Not pasta, SQUASH!

Great flavor! I left the jalapeños in for a little extra kick and put grilled chicken breast down before the cheese to make it a whole meal. LOVED IT!

Love the recipe just as is, and have made it several times. Husband likes it, but not as much as I do. I'll try with pepper jack and onions this time.

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!

Outstanding side dish! I used three jalapenos and after removing them from the milk chopped and mixed in before baking. Instead of jack I used colby-jack and combined with the squash and milk mixture. Sprinkled a bit on top and broiled at the end. A hit at my family's father's day dinner!

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.

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.

yummy. I prefer this recipe with acorn or blue hubbard squash. The spaghetti squash is a little bland. The sweet squash and the spice together is awesome.

This dish was delicious as cooked. However, I have some suggestions for improvement. First, I would strain the squash well, maybe even spin with a paper towel, as it was pretty moist. Also, I would either add green chiles and/or keep the seeds in the peppers for the sauce. Lastly, consider using pepper jack cheese or a combo for the topping. This dish immediately became a new favorite in our house.

I was just getting ready to make this for Christmas dinner - for the 4th time! We've made it with both jalapeno or green chilies... the green chilies are the clear winner.

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 am not usually a huge fan of squash but this was great! We had it as a side dish with our updated version of Thanksgiving dinner. Can't wait to have it again.

Wasn't thrilled by this. I added cheese to the entire dish rather than just the top. Overall it needed something 'more' for the taste and texture. I can't put my finger on it. I did think the jalapeno flavor and heat came through just fine. but I wouldn't make again unless I saw some other reviewers provide good alteration suggestions.

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.

I made the dish according to the recipe with the following changes: I retained a bit of the jalapeno and added it; while I thought it would add color, it was lost. Secondly, my squash was 2 weeks old, and may have been slightly larger than called for. So while the recipe tasted just fine, the lower third of the squash was sitting in water which failed to evaporate, and diluted the thickened cream mixture. The squash was browned as called for, so I don't know that leaving it in the oven would have evaporated the water. So I think I won't be serving this at Thanksgiving, and I was looking forward to it. I wish you all continue to have better luck than I.