Spaghetti Squash W Jalapeno Cream Food

BAKED SPAGHETTI SQUASH WITH JALAPENO CREAM

Steps:

• Preheat oven to 375°. 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.
• Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.
• When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
• In a medium saucepan over medium-high heat, melt 2 tablespoons butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-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.

LOW CARB BAKED SPAGHETTI SQUASH WITH GARLIC SAGE CREAM

Steps:

• Pre-heat oven to 400°F.
• Prick squash in several places and bake 45 min until tender.
• Allow to cool slightly, cut in 1/2 and scoop out seeds.
• Pull out squash strands from each side with a fork.
• Transfer to a warm bowl.
• While squash is baking: Heat cream, garlic and sage in pan over med. heat.
• Cook 10 min until cream is thick enough to coat the back of a spoon.
• Pour sauce over squash, toss lightly until combined.
• Add salt and pepper to taste, sprinkle with parmesan cheese.
• Serve immediately.

SPAGHETTI SQUASH W/ JALAPENO CREAM

Steps:

• 1. Preheat oven to 375. Cut squash lengthwise and use spoon 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, 30-40 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 jalapenos until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Optional, Strain and discard jalapenos. 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 pie crust), about 3 minutes. Slowly pour in jalapeno 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.