Adapted from Sunset Magazine. This was the last recipe I bookmarked before my hard drive crashed. All those bookmarked recipes *poof* are gone now. Sigh...
1 spaghetti squash (about 3 lbs.)
1 can fat-free evaporated milk plus enough regular milk to make 2 C
1 large jalapeño, stemmed and finely diced (remove seeds if you want less heat)
1 chili in adobo sauce, minced
1/4 C red onions, small dice
3 tablespoons flour
1 teaspoon salt
1 T canola oil
1 C shredded jack cheese, reserve a handful to top casserole
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. You can also do this in the oven but it takes 30-40 minutes at 375. When squash is cool enough to handle, use a fork to scrape the strands out of the skin and onto a large absorbent tea towel. Cover with another tea towel and roll up into a tight cylinder. You want to remove as much moisture as possible or water will form at the bottom of the casserole. Allow to sit for 10 minutes or so.
Preheat oven to 375. Combine milk and flour with a whisk until smooth, set aside. Meanwhile, in a medium saucepan over medium-high heat, add oil, jalapeños and onions and stir. Saute until onions are light brown and fragrant. Add chile and salt; stir. Add milk and flour mixture and whisk constantly. Reduce heat to medium and continue whisking until mixture thickens. Add cheese and whisk until smooth and creamy. Add squash and stir until well combined.
Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with remaining jack cheese and bake until bubbling and brown on top, about 30-40 minutes. Allow to sit 5 minutes before serving. Makes 8 side dish servings and 6 entree servings (3 Kelly-sized and 3 Michael-sized).