Spaghetti Squash and Jalapeno casserole

Bear is back!  And he has A LOT of recipes to post.  I wanted to start off with this hearty, winter casserole that is perfect for this weather.  This casserole is basically a healthier version of a mac n cheese with spice.  Who would have guessed this would be something I'd love?!  This recipe it pretty easy to make and lets you indulge without as much guilt.  I've adapted it from the Realistic Nutritionist's Recipe that you can find on her blog.  I hope you enjoy it.

Spaghetti Squash and Jalapeno casserole
Prep time: 45 minutes
Cook time: 20 minutes

Serves about 6

Ingredients:

·         1 2.5 pound spaghetti squash, cut in half and seeded

·         1 1/2 cup 2% milk

·         3 cloves garlic, minced

·         1/2 shallot, finely chopped

·         1 tablespoon butter

·         2 jalapeños, 1 chopped and seeded, 1 sliced

·         1/2 cup gouda cheese

·         1/2 cup cheddar cheese

·         1/3 cup bread crumbs

·         2 tablespoons chopped jalapeños

·         salt and pepper to taste

Directions: 

1.     Grease a 2 – 3 quart baking dish with nonstick cooking spray. Set aside.

2.     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.

3.     When squash has cooled, use a fork to remove the spaghetti like strands. Place in a large mixing bowl.

4.     Meanwhile, heat butter in a medium size pan over medium high heat. Add shallots, jalapenos and garlic and cook until translucent, about 4 minutes. Add 3 tablespoons flour and whisk until smooth.  Slowly add milk, stirring constantly until incorporated.  Bring to a boil then let simmer for about 10 minutes until thickened.

5.     Add in spaghetti squash and 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.

6.     Pour spaghetti squash mixture into the prepared baking dish. Sprinkle the top with bread crumbs, sliced jalapeños and salt and pepper. Reduce heat to 350 and bake for 15 – 20 minutes, or until bubbly and top is golden brown.