Spaghetti Squash with Jalapeño Cream

• 23 October 2009



















Are you always trying to figure out what to make with the copious amounts of spaghetti squash coming out of your garden, your neighbor's garden, and the grocery store? Well, this is it folks. The dish is not only comforting, but it definitely has a slight gourmet feel to it as well--it's a good combination. In addition, it's not difficult to make and doesn't take a lot of time; especially when you bake and shred the squash ahead of time like I try to do. One last note...with so few ingredients you'll want to make sure the cheese is excellent. We enjoy the Pepper Jack cheese by Tillamook.

7 comments:

Carrie said...

Mmmm that looks good. I think you might mean "jalapeno" though. :)

Jennifer said...

We made that last year with our spaghetti squash and it was delicious.

Ali said...

Thanks! I just received a HUGE one from our CSA farmshare this week and had no idea what I might do with it. Any ideas for Summer Squash? I've got two huge ones as well....

Simply Mel said...

This sounds yummy! Always looking for creative ways to use the spaghetti squash!

By the way, the sweet little French produce bags arrived yesterday - Merci beaucoup!

Stephanie said...

that might inspire me to cook.


plus, i recognized all the ingredients.

Jill said...

Thank you for sharing, Stephanie! I made this last night for my husband and my sister and we ate half of the dish. I know it's sad, but daydreaming about leftovers tonight (along with my lovely husband, obviously) is about the only thing getting me through the workday :)

Superbadfriend said...

Thanks so much for posting this. I made it last week and it was absolutely divine.

:)

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