The Best Spaghetti Squash Recipe Ever

We had an abundance of spaghetti squash in this year's garden. I searched the Internet for some recipes, and stumbled upon this one in several different variations. I tweaked it a little to suit my own tastes, and the result is awesome! My husband, who does not like spaghetti squash, told me that "Now I *love* spaghetti squash, as long as you always make it like this!"

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.