Creamy jalapeno spaghetti squash and chicken bake

Directions

1. Preheat oven to 375°F. Halve the spaghetti squash lengthwise and remove seeds. Place cut side down on a lightly oiled baking sheet. Bake until easily pierced with a fork, about 20-25 minutes. Let cool while preparing the sauce.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add scallion whites, minced jalapeño, and garlic. Cook, stirring often, until softened, about 3-4 minutes. Add a drizzle more oil, then stir in flour. Cook, stirring, for 1 minute. Whisk in milk and continue whisking until thickened. Remove from heat. Stir in cubed cooked chicken. Season with salt, pepper, and optional cayenne.
3. Use a fork to scrape the spaghetti squash flesh into strands. Stir the strands into the sauce along with chopped cilantro and half the scallion greens.
4. Lightly grease an 8x8-inch baking dish. Transfer the mixture to the dish and spread evenly. Top with shredded pepper jack cheese. Bake until hot and bubbly, about 15-20 minutes. Garnish with remaining scallion greens and serve hot.