real life test kitchen: spaghetti squash with jalapeno cream
I have been saving this recipe for a cold night and am so glad I did! It’s a delicious casserole dish, spaghetti squash with jalapeno cream, from Sunset Magazine. Spaghetti squash is a wonderful thing that we often cook with tomato sauce and meatballs, but this recipe is more like our favorite macaroni and cheese dish! It’s also very easy: roast the squash until its tender and then scoop out the fleshy strands from the inside. Simmer two cups of milk on the stove with some fresh chopped jalapeno peppers. Remove the peppers from the milk and then stir spicy milk into the squash. Place that in a casserole dish and top with jack cheese. The result was a wonderful sweet/spicy/comfy side. This would taste amazing with turkey! Think about it for Thanksgiving next week. Click here for the full recipe.
Do you have any great side dishes to share for Thanksgiving? Let me know! — Angela M.
November 19th, 2008 at 7:29 am
Sounds really delicious - like comfort food with a vegetable, so I don’t have to feel as guilty. Thanks!
November 19th, 2008 at 8:33 am
That sounds amazing! Perfect comfort food as I prepare for exams and write my thesis draft this week.
November 19th, 2008 at 8:59 am
This is one of those dishes that I imagined to look so different when I read the name. I can’t wait to try it.
November 20th, 2008 at 7:24 am
Ditto that on the mental picture not matching up with the actual! Sounds delish…
I hosted Thanksgiving the last year I lived in Virginia and started the meal off with a curried pumpkin soup - omg, so good! And kind of a different way to kick off Thanksgiving dinner. It just simmered in the crock pot all day while I cooked the rest of the meal.
November 20th, 2008 at 6:05 pm
I LOVE roasted brussel sprouts.
I just remove bad outer leaves, cut them in half add a tbsp or two olive oil to a skillet with a few cut cloves of garlic and put them into the oven at 350 or so until they start to brown a bit.
I then remove them from the pan to the bowl and add a tsp. of white balsamic vinegar to the pan and heat up returning the BS to the pan until they are coated. Season with salt & pepper and they are great, provided you are a fan of brussel sprouts.