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Baked Spaghetti Squash With Jalapeno Cream Recipe

Indulge in this creamy, cheesy, and spicy Baked Spaghetti Squash, inspired by Sunset Magazine! This mac-and-cheese-style twist on a classic features roasted spaghetti squash loaded with a jalapeño cream sauce. We've elevated the original recipe with extra cheese, vibrant jalapeños (for a delightful crunch!), and a touch of spice. Perfect for a comforting weeknight dinner or a cozy weekend meal. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 90 mins
Calories 140.6 kcal
Protein 12g
Rating 4.2 (5 Reviews)
Baked Spaghetti Squash With Jalapeno Cream 100

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Baked Spaghetti Squash With Jalapeno Cream

  1. Preheat oven to 375°F (190°C).
  2. Cut spaghetti squash in half lengthwise and remove seeds.
  3. Place cut-side down on a baking sheet and bake for 45-60 minutes, or until easily pierced with a fork.
  4. While the squash is baking, prepare the jalapeño cream sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat.
  5. 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.
  6. 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.
  7. Once the spaghetti squash is tender, carefully scrape the flesh with a fork to create spaghetti-like strands.
  8. Pour the jalapeño cream sauce over the spaghetti squash, stirring gently to combine.
  9. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  10. Bake for an additional 15-20 minutes, or until heated through and bubbly.
  11. Let cool slightly before serving.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

0g

Fat

29g

Carbs

2g

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Main Courses Lunch Main Dish / Dinner Side Dishes American Vegetarian Fall Recipes Baking

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Time To Make Course Preparation Main Dish Side Dishes Easy Beginner Cook Diabetic Dietary Low Calorie Low Carb Low In Something 4 Hours Or Less