Ingredients

The following ingredients have 4 Servings
  • 1 large spaghetti squash
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp olive oil
  • 3 jalapeño peppers (seeded & minced)
  • 2 serrano chiles (seeded & minced)
  • ¼ cup onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup milk
  • 8 oz cream cheese (softened & cubed)
  • 1 cup spicy cheddar or pepper jack cheese (shredded)

Instruction

  • Preheat the oven to 400°F.
  • Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with salt and pepper.
  • Place cut side down on a baking sheet, lined with parchment paper, and roast in the oven for 45 minutes.
  • Remove from the oven and allow to cool for 10-15 minutes.
  • Pull the long strands of spaghetti squash "noodles" out of the shell and place in a large bowl, set aside.
  • Heat the olive oil in a medium skillet on the stove over medium high heat.
  • Add the jalapenos, serranos and onions.
  • Sauté 4-5 minutes, then add the garlic and saute for 1 minute.
  • Add the sauteed veggies to the bowl of roasted spaghetti squash.
  • In a large pot on the stove over medium heat, add the milk and cream cheese, stir consistently until smooth and creamy.
  • Reduce the heat to low and add the bowl of spaghetti squash with sauteed veggies to the pot on the stove.
  • Combine well, then add the shredded cheese.
  • Stir the cheese into the spaghetti squash until smooth and creamy.