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.


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