Yummy Spaghetti Squash

I had some leftover whipping cream in the fridge from the peach ice cream I served to our guests recently.

I could have made more ice cream, but that's not really healthy.

So instead I combined the cream with one of my favorite foods - spaghetti squash - to make this decadent yet vaguely healthy side dish. The crisp spaghetti squash strands in the creamy spicy sauce make a great combination.

It's the second spaghetti squash recipe (out of many) I've made that Larry enjoyed. Take this as a strong recommendation, and make it yourself when you see a nice little spaghetti squash at the market.

Yummy Spaghetti Squash
1 small spaghetti squash
3/4 - 1 cup whipping cream
2 fresh hot peppers
2 tbsp monterey jack cheese

Wash the spaghetti squash with a little earth-friendly coconut-based dishwashing liquid like Planet. Bake in a 350°F oven about 30-45 minutes until it feels soft when you squeeze it.

Let the squash cool enough to touch. Meanwhile, put the cream in a heavy pot over medium-low heat. Add the sliced peppers (I used fish peppers, but serranos or jalapeños would be fine too) and let simmer until the volume is reduced in half. The cream boils over easily, so keep an eye on it. Boiling won't hurt the cream, but if it bubbles too much the burner and stove will be a mess.

When the cream is reduced, turn off the heat and let it sit until you're ready to prepare the meal.

Cut the ends off the squash and discard. Cut the squash in half lengthwise, scoop out the seeds and goop, and discard. Scoop the thick strands, which still should be tender-crisp, out of the shell and into a bowl. Separate the strands with two forks.

Pour the cream (and peppers) over the squash and stir to combine. Transfer to a small casserole dish. Sprinkle the cheese over the top, cover, and bake at 350°F for 15 minutes until it's hot and bubbly and the cheese is browned.

Serves 2-4 depending on the size of the squash.

Isn't it beautiful?