Spaghetti squash is pasta too! Sort of. Let’s make squash-n-cheese with taste kick. It’s creamy, it’s healthy! Recipe adapted from Myrecipes.com (Sunset, October 2008).

Yield: 2 servings

2 cups cooked spaghetti squash (baked)
1 cup 1% milk
1 jalapeños, stemmed, seeded, and chopped
1 garlic clove, chopped
1 tbsp. low-fat margarine
1 tbsp. flour
1 tub Philadelphia Cream Cheese Minis 1/3 Less Fat (about 2 tbsp.)
1/4 tsp. salt
1 oz. sharp Cheddar cheese

In a medium saucepan over medium heat, warm milk, garlic and jalapeños until boiling. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños and garlic.

In a medium saucepan over medium-high heat, melt margarine. Whisk in flour and salt and cook, whisking, about 3 minutes. Slowly pour in jalapeño-garlic-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Add cream cheese, mix well.

Pour mixture over squash and stir to combine. Transfer mixture in two ramekins or individual baking dishes. Sprinkle with Cheddar cheese and bake about 30 minutes.

1 serving equals 255 calories