Spaghetti Squash with Jalapeno Cream

Spaghetti squash is lovely because it keeps like a winter squash, but has the light texture of a more summery variety.  In the warm months, I like to keep it light, roasting the squash without letting it caramelize (a little water in the bottom of the baking sheet does the trick), then sauteing the cooked strands with garlic and some grated parmesan cheese.  But in the cooler months, a richer preparation is in order, like this Spaghetti Squash with Jalapeno Cream recipe from Sunset.  It is essentially a macaroni and cheese preparation, where a quick and light “bechamel” (milk thickened with flour and butter) is infused with fresh jalapeno for a little kick.

Don’t microwave the squash - it’s nice to roast it in the oven and let a little caramelization of the edges happen for some extra flavor.  Also, cutting the squash through its “equator” instead of longways produces longer, more spaghetti-like strands.  Finally, I use good quality dried jalapeno powder instead of fresh jalapenos in a pinch, and I don’t skimp on the cheese!

You can find Sunset’s recipe for Spaghetti Squash with Jalapeno Cream here.