Zutaten für Baked Spaghetti Squash With Jalapeno Cream
- 1 spaghetti squash (about 3 pounds)
- 2 cups non-fat milk
- 3 finely chopped jalapeños
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Salt, to taste
- 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cups shredded sharp cheddar cheese, divided
- Fresh ground pepper, to taste
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Zubereitung von Baked Spaghetti Squash With Jalapeno Cream
- Preheat oven to 375°F (190°C).
- Cut spaghetti squash in half lengthwise and remove seeds.
- Place cut-side down on a baking sheet and bake for 45-60 minutes, or until easily pierced with a fork.
- While the squash is baking, prepare the jalapeño cream sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat.
- Add 1/4 cup of all-purpose flour and whisk until smooth. Gradually whisk in 2 cups of non-fat milk until smooth and thickened.
- Stir in 1 cup of shredded cheddar cheese, 1/2 cup of shredded Monterey Jack cheese and 3 finely chopped jalapeños (remove seeds and membranes for less heat if desired). Season with salt and pepper to taste.
- Once the spaghetti squash is tender, carefully scrape the flesh with a fork to create spaghetti-like strands.
- Pour the jalapeño cream sauce over the spaghetti squash, stirring gently to combine.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Bake for an additional 15-20 minutes, or until heated through and bubbly.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
0g
Fat
29g
Carbs
2g
