Spaghetti Squash with Jalapeño Cream recipes

Spaghetti Squash with Jalapeño Cream recipes
7 Ingredients
  • 1 spaghetti squash (about 3 lbs.)
  • 2 cups milk
  • 2 to 3 jalapeños, stemmed, seeded, and chopped
  • 2 tablespoons butter, plus more for pans
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 cup shredded jack cheese
Nutrition
164
8% daily value
8 servings
                                       
                                            vegetarian
     

Fat

15% 10

Saturated

29% 6

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

5% 14

Carbs (net)

- 12

Fiber

8% 2

Sugars

- 7

Sugars, added

- 0

Protein

13% 7

Cholesterol

9% 26

Sodium

18% 423

Calcium

20% 204

Magnesium

6% 26

Potassium

5% 237

Iron

3% 1

Zinc

8% 1

Phosphorus

19% 134

Vitamin A

10% 90

Vitamin C

9% 8

Thiamin (B1)

7% 0

Riboflavin (B2)

14% 0

Niacin (B3)

8% 1

Vitamin B6

13% 0

Folate equivalent (total)

6% 22

Folate (food)

- 22

Folic acid

- 0

Vitamin B12

17% 0

Vitamin D

6% 1

Vitamin E

3% 0

Vitamin K

2% 3
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