Chef’s notes: When you’re trying to cook low carb, anything that sounds like pasta is intriguing! I hoped that this would taste like a spicy mac-n-cheese but, unfortunately, it didn’t. It was, however, what the title suggested – squash with a spicy cream sauce. (Knowing that, if I made it again, I would use the milder Jack cheese the original recipe suggested.) It was tasty and it was unique. But I’m not sure it’s a keeper.
Spaghetti Squash with Jalapeño Cream
1 T. butter
1 T. flour
Dash of fresh ground sea salt
3/4 C. milk
1 T. minced jalapeño
1 1/2 C. cooked spaghetti squash
1/2 cup shredded sharp cheddar cheese
Preheat oven to 400 degrees. Place squash in buttered 1-qt. casserole.
In a small saucepan, melt butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust). Slowly pour in milk while whisking. Bring to a boil over medium-high heat, whisking constantly, then turn heat down to medium. Add jalapeño and continue whisking until mixture thickens. Pour mixture over squash.
Bake for 20 minutes. Sprinkle with cheese and bake an additional 10 minutes.
This is the original recipe.
Pictured with Deviled Drumsticks.