Spaghetti Squash With Jalapeño Cream

By Sunset
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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

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