Spaghetti squash with jalapeño cream from The Sunset Edible Garden Cookbook: Fresh, Healthy Flavor from Garden to Table by Sunset Magazine

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Notes about this recipe

  • peaceoutdesign on December 14, 2023

    I mixed the cheese in with the squash before adding the cream and I think this is better than a cheese crust on the top. It looked runny but held together. I thought that this was a great way to cook spaghetti squash.

  • lmhester on October 18, 2017

    I actually liked this recipe better when I served the leftovers. I'm just not sure about the squash and cheese combo . . . . I will say that I did not have Monterray Jack cheese and substituted the pre-shredded Mexican Blend. I also didn't have whole milk and used skim milk blended with half and half. It wasn't bad, but I might try some other spaghetti squash recipes before circling back to this one.

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