SPAGHETTI SQUASH WITH JALAPENO CREAM SAUCE
1 spaghetti squash
2 jalapeno peppers, minced
½ cup cream
1½ cups milk
3 Tbsp. butter or margarine
3 Tbsp. flour (I like to use Wondra for sauces like this)
1 tsp. salt
1 cup shredded pepperjack cheese
- Cut spaghetti squash in half; remove seeds; place in large pot of boiling water; boil for approximately 30 minutes, or until you can insert a knife into the rind of the squash and have it come out easily.
- Remove cooked squash from water, cool. Once it has cooled, you can scrape the inner flesh into a big bowl with a fork. Set aside.
- Preheat oven to 375°.
- Put minced peppers into a small sauce pan; add cream; bring to a simmer.
- Add milk; cook just until bubbles form around the edge of the pan; remove from heat and let it set for 15 minutes.
- Strain the minced peppers out of the cream mixture.
- In a medium sauce pan, melt the butter over medium heat.
- When the butter stops foaming, whisk in the flour and cook, whisking over medium-low heat until the mixture thickens.
- S l o w l y pour in the cream mixture, whisking constantly, and cook over medium-low heat until the mixture thickens.
- Once mixture is thickened, stir in salt.
- Pour sauce mixture over the spaghetti squash and mix well.
- Place all into a 2-quart casserole/baking dish; sprinkle the shredded cheese over the top.
- Bake until brown and top and bubbling throughout, approximately 30 minutes.
This is great as a side dish, or as a main entree with a salad and some warm bread/rolls.
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