Tuesday, October 21, 2014

Jalapeno Popper Spaghetti Squash

I had a spaghetti squash in the pantry and saw this recipe.  I KNEW it would be good and I was right.  I only used 3 jalapeno's and it was not to spicy.  I used parmesan for the cheese, since I like that with spaghetti squash.  Try this as a side dish or a main dish for lunch!

Jalapeño Popper Spaghetti Squash
Adapted from http://littleleopardbook.com

1 large spaghetti squash
1 tsp olive oil
½ tsp kosher salt
½ tsp black pepper
3 jalapeño chiles (de-seeded and diced)
2 serrano chiles (de-seeded and diced) Opt for more spice
¼ cup onion (diced)
2 cloves garlic (minced)
1 cup milk(Beth used fat free half and half)
8 oz cream cheese
1 cup spicy cheddar or pepper jack cheese (shredded)Beth used parmesan cheese

Preheat the oven to 400°.

Poke holes in squash and cook in microwave for 15 minutes. Allow to cool 10-15 minutes. 

Cut the squash in half and scrape out of the shell and place in a large bowl, set aside.

Add the olive oil to a skillet over medium heat.  Add the peppers and onions.  Sauté 4-5 minutes, then add the garlic and saute 1-2 minutes.

Add to the bowl of spaghetti squash.

Add the milk and cream cheese to a large saucepan over medium heat.  Cook, stirring, until smooth.
Reduce the heat to low and add the spaghetti squash with jalapeños.   Combine well, then add the shredded cheese.  Stir the cheese into the spaghetti squash until smooth and creamy.

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