- 1 2.5 pound spaghetti squash, cut in half and seeded
- 1 1/2 cup 1% milk
- 1/4 cup light cream
- 2 cloves garlic, minced
- 1/2 shallot, finely chopped
- 1 tablespoon butter
- 2 jalapeños, chopped and seeded
- 1/2 cup mozzarella cheese, part-skim
- 1/2 cup cheddar cheese, part-skim
- 1/3 cup bread crumbs
- 2 tablespoons chopped jalapeños
- Liberal dashes of salt and pepper
- Grease a 2 – 3 quart baking dish with nonstick cooking spray. Set aside.
- Preheat oven to 375 degrees F. Place spaghetti squash flesh side down in a glass baking dish. Fill the dish up 1/2 way with water (or until the squash’s flesh is submerged). Bake for 45 – 50 minutes, or until squash is soft to the touch. Let cool.
- When squash has cooled, use a fork to remove the spaghetti like strands. Place in a large mixing bowl.
- Meanwhile, heat butter in a medium size pan over medium high heat. Add shallots and garlic and cook until translucent, about 4 minutes. Remove from heat.
- In another large sauce pan, heat milk, cream and chopped jalapeños in a large sauce pan. Bring to a boil then reduce heat to low. Let simmer for 5 minutes, or until mixture is fragrant and thickening. Add in spaghetti squash and shallots and garlic, mix well to cover in the milk mixture. Add salt and pepper. Let cook another 2 – 3 minutes. Then, add cheese, 1/2 cup at a time, stirring well to mix.
- Pour spaghetti squash mixture into the prepared baking dish. Sprinkle the top with bread crumbs, 2 tablespoons jalapeños and salt and pepper. Reduce heat to 350 and bake for 15 – 20 minutes, or until bubbly and top is golden brown.
Source : allrecipes.com