Spaghetti Squash w/ Jalapeno Cream

• 1 spaghetti squash, cooked and removed from the shell
• 2 cups milk
• 2 jalapenos, seeded and chopped
• 2 tbsps. butter
• 3 tbsps. flour
• 1 tsp. salt
• 1 cup shredded cheese

          Preheat oven to 375°. In a med. saucepan over med. heat, warm the milk and jalapenos until bubbles begin to form along the edge of the pan. Remove from heat, and let sit for 15 min. Strain and discard the jalapenos. In another med. saucepan, melt the butter. Whisk in flour and salt, and cook while whisking about 3 min. Whisk in the jalapeno milk; reduce heat; and continue to whisk for about 3 more min. (or until mixture begins to thicken). Combine with squash, and transfer the mixture to a greased 2 qt. dish. Sprinkle cheese on top, and bake for about 30 min. (or until cheese has browned).