Poblano Spaghetti Squash Casserole

Last Updated on November 13, 2019 by Chef Mireille

This time of year is wonderful with the variety of winter squash that is available at all the supermarkets and farmer’s markets. Mountains of acorn squash, hubbard squash, butternut squash, pumpkin and spaghetti squash are everywhere. Spaghetti squash are one of my favorites with its sweet, tender flesh and spaghetti appearance.

I picked up this great cookbook from Five Below, the superstore chain that sells nothing over $5. It has a collection of 200 recipes from some of the nation’s most popular magazines. This is an adaptation of a recipe from that book. This made a great side dish for Thanksgiving and will just as easily do the job for Christmas.

Poblano Spaghetti Squash Casserole

Prep Time: 45 minutes

Cook Time: 40 minutes

Yield: Serves 8

Ingredients:

• 2 small spaghetti squash (about 2 lbs.)
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups milk
• 2 chopped poblanos
• 1 teaspoon salt
• 1 cup grated cheese ( I used a combination of cheddar and aged Provolone)

Preheat oven to 375 F. Spray a cookie sheet with non stick spray.

Cut spaghetti squash in half. Scoop out seeds. Place face down on cookie sheets. Bake for 40 minutes.

As soon as squash is cool enough to handle, scrape out the flesh with a fork.

In a saucepan, combine butter and flour. Fry until golden brown and the raw smell of the flour is gone, 2-3 minutes

Add milk, poblano and salt. Simmer for a few minutes until it thickens, about 3 minutes. Leave for 15 minutes to let the poblano infuse its flavor into the milk.

Strain and discard the poblano. Combine poblano infused milk with spaghetti squash in a large bowl and mix to combine..

Spray a casserole dish with non stick spray or grease with butter.

Add squash to buttered casserole dish. Sprinkle cheese on top.

Bake for 30 minutes. Leave for 10 minutes so that the pudding can firm up a little before serving.

This is a rich pudding, perfect for the season.

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Poblano Spaghetti Squash Casserole

Prep Time45 minutes mins

Cook Time40 minutes mins

Ingredients

• 2 small spaghetti squash about 2 lbs.
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups milk
• 2 chopped poblanos
• 1 teaspoon salt
• 1 cup grated cheese I used a combination of cheddar and aged Provolone

Instructions

• Preheat oven to 375 F. Spray a cookie sheet with non stick spray.
• Cut spaghetti squash in half. Scoop out seeds. Place face down on cookie sheets. Bake for 40 minutes.
• As soon as squash is cool enough to handle, scrape out the flesh with a fork.
• In a saucepan, combine butter and flour. Fry until golden brown and the raw smell of the flour is gone, 2-3 minutes
• Add milk, poblano and salt. Simmer for a few minutes until it thickens, about 3 minutes. Leave for 15 minutes to let the poblano infuse its flavor into the milk.
• Strain and discard the poblano. Combine poblano infused milk with spaghetti squash in a large bowl and mix to combine..
• Spray a casserole dish with non stick spray or grease with butter.
• Add squash to buttered casserole dish. Sprinkle cheese on top. Bake for 30 minutes.

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