Jalapeno Cream Spaghetti Squash

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 353.9
  • Total Fat: 16.3 g
  • Cholesterol: 129.0 mg
  • Sodium: 963.6 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 25.2 g

View full nutritional breakdown of Jalapeno Cream Spaghetti Squash calories by ingredient
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This is a great way to get an extra veggie in! My husband requests this ALL the time! This is a great way to get an extra veggie in! My husband requests this ALL the time!
Number of Servings: 4


    * 1 spaghetti squash (about 3 lbs.)
    * 2 cups milk
    * 2-3 jalapenos, stemmed, seeded, and chopped
    * 2 tablespoons butter, plus more
    * 3 tablespoons flour
    * 1 teaspoon salt
    * 1 cup pepper jack cheese, shredded
    *8 oz raw shrimp, peeled and deveined


1. Preheat oven to 375. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.
2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapenos. Also, cook shrimp in a pan until done.
3.When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.
4.In a medium saucepan over medium-high heat, melt 2 tablespoons butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeno-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash, add shrimp, and stir to combine. Transfer mixture to a 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
This makes 4 very generous servings.
**I usually cook the squash and infuse the milk the day before. It makes assembling this at dinner a snap!

Number of Servings: 4

Recipe submitted by SparkPeople user CDTILLER.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    WOW! This sounds fantastic. I can't wait to try it. I was looking for some creative spaghetti squash recipes, and hit the jackpot with this one. BTW, I noticed that you included shrimp in the directions and in the nutrition count, but it's not listed under ingredients, so you might want to edit. - 10/15/10

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  • :) - 9/28/11

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  • Very Good
    Very good...Didn't use the shrimp...used a veggie alternative but my family really enjoyed it! - 9/27/11

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  • Incredible!
    This was really really good. The whole family liked it and we had enough for leftovers. Will definitely be making this again. - 9/3/11

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  • Incredible!
    This was delish! I made my sauce too thick and I didn't have any peper jack cheese so I used Italian Blend...I can't wait to make this again!! - 11/3/10

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