Spaghetti Squash with Jalapeno Cream

Found this on the WW boards, I am intrigued...

Spaghetti Squash with Jalapeno Cream

1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapenos, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese


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 jalape�os until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalape�os.

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 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalape�o-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
Note: Nutritional analysis is per serving.
Yield: Serves 8
CALORIES 168 (53% from fat); FAT 9.9g (sat 5.7g); CHOLESTEROL 31mg; CARBOHYDRATE 14g; SODIUM 447mg; PROTEIN 6.7g; FIBER 2g