Jalapeño Popper Spaghetti Squash

This receipe is a great way to use the chilies we received in our basket.  I opted to use only one jalapeno and one serrano in my version!  Enjoy!

Ingredients

1 large spaghetti squash

1 tbsp + 1 tsp olive oil (divided)

½ tsp kosher salt

½ tsp black pepper

3 jalapeño chiles (de-seeded & diced)

2 serrano chiles (de-seeded & diced)

¼ cup onion (diced)

2 cloves garlic (minced)

1 cup milk

8 oz cream cheese

1 cup spicy cheddar or pepper jack cheese (shredded)

Instructions

1. Preheat the oven to 400°.
2. Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with salt and pepper.
3. Place cut side down on a baking sheet and roast in the oven for 45 minutes.
4. Remove from the oven and allow to cool, 10-15 minutes.
5. Pull the spaghetti squash out of the shell and place in a large bowl, set aside.
6. Add the olive oil to a skillet over medium heat.
7. Add the jalapenos, serranos and onions.
8. Sauté 4-5 minutes, then add the garlic and saute 1-2 minutes.
9. Add to the bowl of spaghetti squash.
10. Add the milk and cream cheese to a large saucepan over medium heat.
11. Cook, stirring, until smooth.
12. Reduce the heat to low and add the spaghetti squash with jalapeños.
13. Combine well, then add the shredded cheese.
14. Stir the cheese into the spaghetti squash until smooth and creamy.

 source: http://whitneybond.com/2014/10/13/jalapeno-popper-spaghetti-squash/