Eating Dinner With My Family

I really want to like spaghetti squash.  I haven't  been able to get a recipe that I actually enjoy eating it, until now!  It is an easy recipe to cook and the jalapeño cream sauce is a keeper even if you don't put it on spaghetti squash because really its just there as an excuse to eat the sauce ;).  I love the pepper flavor that you get in the infused milk.  I'm thinking of grilled fish, or Mac and cheese or any application that uses milk might just be amazing with the jalapeño milk.You get the heat but its tamed by the cream and it is accessible to all but the most timid of palates.   Spaghetti Squash with Jalapeño Cream 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 1. Preheat oven to 375°. Carefully poke several holes in skin of squash with a fork and microwave it on high 10 minutes. It can release a lot of water

Where to begin?  Should I start with the great Brussels sprout debate, or dive in to what I am really about, an unabashed love letter to these sprouts.  I can’t argue with the practice of adding  bacon and cream until you like the veg :). I happen to like Brussels Sprouts but even the die hard haters seem to enjoy this dish. Everyone insisted it become a Christmas menu regular. I could totally wax loquacious about Brussels sprouts drenched in a bacon cream sauce! 😍 I wish I could convert you as well. Sherry Cream Sauce: 1 tablespoon olive oil 1 cup double Applewood-smoked bacon, diced (cheaper ends and pieces are great for this) 1/2 yellow onion, diced  2 tablespoons sherry  2 cups heavy cream  Salt and pepper 5 sage leaves, rolled and sliced thinly into a chiffonade Brussels Sprouts: 2 pounds brussels sprouts 2 tablespoons butter 1 tablespoon olive oil Salt and pepper Sherry Cream Sauce 1. Place a medium sauté pan over  medium heat. Add the olive oil