This Jalapeno Popper Stuffed Spaghetti Squash has the flavors of a deliciously cheesy jalapeño popper, but in meal form. The creamy texture mixed with the spicy jalapeño peppers makes it the perfect main dish or side dish for the big game or for meal prep.
This cheesy spaghetti squash is a great low carb alternative to a regular pasta recipe. It’s one of those easy recipes that has you wondering why you haven’t had this in your cooking repertoire your entire life.
If you like jalapeno poppers I promise you are going to go nuts over this recipe. It’s made with simple ingredients, has very little prep time and is a wonderful healthy dinner idea.
Comfort food rules all, and if you can make it into a low-carb meal then you are really winning. I love a good classic spaghetti recipe, but in all honestly I think I prefer this.
Out of all healthy recipes I make regularly, this is one of my favorites. You can also make it into a casserole recipe and remove it out of the spaghetti squash boats, but I think serving it in the squash itself is a great way to make this a more fun dish!
Table of Contents
INGREDIENTS FOR JALAPENO POPPER SPAGHETTI SQUASH
You will need the following ingredients listed below to make the flavorful stuffed spaghetti (the exact measurements and full recipe are in the recipe card at the bottom of the post):
- Spaghetti squash – if you prefer to make this recipe with gluten free pasta, or any pasta for that matter, you can absolutely do that as well.
- Cream cheese
- Plain greek yogurt – can substitute for sour cream.
- Cheddar cheese – I used a spicy cheddar that I find from my local grocery store. Pepper jack cheese or monterey jack cheese would also both be delicious for a bit of spice.
- Mozzarella cheese – parmesan cheese would also be delicious.
- Bacon – the bacon pieces from bacon bits or turkey bacon will both work as a replacement.
- Jalapeno peppers
- Green onions
- Salt and black pepper
- Optional – onion powder, garlic powder, a few cloves garlic, bell pepper, ground beef, etc.
HOW TO CUT A SPAGHETTI SQUASH
A very sharp large knife is key to cutting a spaghetti squash in half. If you can, cut the stem off first as that can be tough to cut in half.
Start by making a few cuts in the spaghetti squash skin in the half you want to cut. Gently ease the knife into the cuts and move around the squash until you have more leverage to cut it.
HOW TO MAKE THE JALAPENO POPPER STUFFED SPAGHETTI SQUASH RECIPE
Preheat oven to 400 degrees F.
Cut the squash in half and scoop out the seeds. Place cut side down on baking sheet and roast for 30-40 minutes until you can easily puncture the skin of the squash with a fork.
In a medium bowl combine cream cheese, greek yogurt, cheddar cheese, mozzarella cheese, diced jalapeno, most of the green onion slices (reserve some for topping, and most of the crumbled bacon (reserve some for topping). Stir well.
Remove the spaghetti squash from oven and shred the insides using a fork to make noodles. Add the jalapeno popper dip to both halves of the spaghetti squash.
Sprinkle the top of each spaghetti squash with a bit more cheese, green onion slices and chopped bacon.
Add the roasted spaghetti back into the oven for 10-15 minutes until the cheese has melted and everything is hot and golden brown. Enjoy!
CAN I MAKE THIS INTO A VEGETARIAN RECIPE?
Yes, you can absolutely omit the bacon bits and it will be a vegetarian recipe. Unfortunately to make it vegan you will need to alter almost every ingredient, which would be quite difficult to maintain all the flavors.
Other Delicious Savoury Meals You May Want To Try!
- KFC Style Popcorn Chicken (Vegan)
- Taco Bell Crunch Wrap Supreme
- Low Carb Broccoli Cheese Soup Recipe (Better Than Quiznos)
- Viral TikTok Salmon Rice Bowl With Seaweed
- The Best Vegan Buffalo Cauliflower Wings (Gluten Free, Healthy)
- 1 medium spaghetti squash
- 1/3 cup cream cheese
- 1/2 cup plain greek yogurt
- 1/4 cup cheddar cheese, I used a jalapeno cheddar
- 1/4 cup mozarella cheese
- 2 jalapeno peppers, diced
- 2 green onions, chopped
- 5 strips bacon, cooked and diced
- Preheat oven to 400F.
- Cut the squash in half and scrape out the seeds. Place cut side down and bake on lined baking sheet for 30-40 minutes until you can easily puncture the skin of the squash with a fork.
- In a medium bowl combine cream cheese, yogurt, cheddar cheese, mozzarella cheese, diced jalapenos, most of the green onion (reserve some for topping), and most of the bacon pieces (reserve some for topping). Combine well.
- Remove the spaghetti squash from the oven and shred the insides with a fork to form noodles. Add the jalapeno dip to both halves of the spaghetti squash.
- Sprinkle each side of the spaghetti squash with a bit more cheese, green onion and bacon pieces.
- Add the spaghetti squash back in the oven for 5-10 minutes until the cheese has melted and everything is hot. Enjoy!
Serving Size:1 grams
Amount Per Serving: Calories: 301Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 497mgCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 16g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…