should be tender when pierced with a fork. If it isnâ€™t, microwave on high for 1-minute intervals until it is tender. Let sit until cool. Meanwhile, in a medium saucepan over medium heat, warm milk and jalapenos until bubbles form along the edge of the pan. Remove the mixture from the heat and let sit for 15 minutes. Strain and discard the jalapenos. When squash is cool enough to handle, use a large spoon to scrape the strand out of the skin and into a large bowl. In a medium saucepan over medium-high heat, melt 2 tablespoons of butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like pie crust), about 3 minutes. Slowly pour in jalapeno-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-quart baking dish. Sprinkle with Jack cheese and bake until bubbling and brown on top, about 30 minutes.
2 to 3 jalapenos, stemmed, seeded and chopped 2 T. butter, plus more for pans 3 T. flour 1 t. salt 1 cup shredded Jack cheese Preheat oven to 375Â°. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Another way to cook the squash would be to poke several holes in the skin of the squash with a fork and microwave it on high for 10 minutes. The squash
O C C ART S I 12A Talbot Ln., Easton O behind the Bartlett Pear Inn N and Mason's A By chance or appt. L Closed First Friday
Re-open August 17