Spaghetti Squash with JalapeÃ±o Cream
Time: 1 1/4 hours. Toss spaghetti squash with a spicy cream sauce and bake it, mac-‘n’-cheese-style, for a warming, hearty side dish that doubles easily and reheats beautifully. *Tip: to reduce calories and fat even more…substitute nonfat milk for 2% or whole and use butter sparingly.
- 1 spaghetti squash (about 3 lbs.)
- 2 cups milk
- 2 to 3 jalapeÃ±os, stemmed, seeded, and chopped
- 2 tablespoons butter, plus more for pans
- 3 tablespoons flour
- 1 teaspoon salt
- 1 cup shredded jack cheese
1.Preheat oven to 375Â°. 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.
2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeÃ±os until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeÃ±os.
3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
4.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 jalapeÃ±o-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.
- Calories:168 (53% from fat)
- Fat:9.9g (sat 5.7)
Sunset, OCTOBER 2008