Jalapeno Popper Stuffed Spaghetti Squash

If you love Jalapeno Popper Dip, you are going to love this Jalapeno Popper Stuffed Spaghetti Squash Recipe!

My family loves Jalapeno Poppers, so much so that I have discovered that I can get them to eat a great variety of foods if I just add a little Jalapeno Popper dip to them, even squash!

I added a small amount of jalapeno popper dip to roasted spaghetti squash, then topped it with a little more cheese, bacon, and onion, and baked it for a short time until the cheese melted. The results: Twice Baked Jalapeno Popper Spaghetti Squash that can be served inside the squash. this was a HUGE hit with my family!

Because the squash noodles hold up so well, this can also be cooked in advance and then reheated in the oven or microwave right before serving it.

Jalapeno Popper Stuffed Spaghetti Squash Recipe

Ingredients:

• medium spaghetti Squash
• 1 tablespoon of olive oil
• 1/4 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup cheddar cheese, plus extra 2 tablespoons for topping
• 1/4 cup Monterey Jack cheese, plus extra 2 tablespoons for topping
• 1 jalapeno pepper, deseeded and finely chopped
• 2 green onions, thinly sliced
• 4 strips of bacon, cooked and crumbled

Directions:

Preheat oven to 400 degrees.

Cut the squash in half. Scoop out the seeds. Brush the squash with olive oil. Place cut side down on baking sheet. Roast for 30 – 40 minutes until you can easily puncture the skin of the squash with a fork.

While the squash is roasting make the jalapeno popper dip. In a medium bowl combine cream cheese, sour cream, 1/4 cup cheddar cheese, 1/4 Monterey Jack 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.

When the spaghetti squash is done baking, use a fork to loosen the spaghetti squash.

Divide the Jalapeno Popper dip between the two halves of the spaghetti squash. Mix the dip into the “noodles” with a fork.

Sprinkle the top of each spaghetti squash half with remaining cheese, green onion slices, diced jalapeno peppers, and bacon pieces.

Place the spaghetti squash back in the oven and cook for an additional 5 – 10 minutes or until the cheese is melted.

It really is easy to make! Here is a video of me making this Jalapeno Popper Stuffed Spaghetti Squash recipe:

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Printable Recipe for Jalapeno Popper Stuffed Spaghetti Squash

This recipe can be doubled or tripled.

5.0 from 3 reviews

Jalapeno Popper Stuffed Spaghetti Squash

 

Print

Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Author: Alea

Recipe type: main

Serves: 4

Ingredients

• medium spaghetti Squash
• 1 tablespoon of olive oil
• ¼ cup cream cheese, softened
• ¼ cup sour cream
• ¼ cup cheddar cheese, plus extra 2 tablespoons for topping
• ¼ cup Monterey Jack cheese, plus extra 2 tablespoons for topping
• 1 jalapeno pepper, deseeded and finely chopped
• 2 green onions, thinly sliced
• 4 strips of bacon, cooked and crumbled

Directions

1. Preheat oven to 400 degrees.
2. Cut the squash in half. Scoop out the seeds. Brush the squash with olive oil. Place cut side down on baking sheet. Roast for 30 - 40 minutes until you can easily puncture the skin of the squash with a fork.
3. While the squash is roasting make the jalapeno popper dip. In a medium bowl combine cream cheese, sour cream, ¼ cup cheddar cheese, ¼ Monterey Jack 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.
4. When the spaghetti squash is done baking, use a fork to loosen the spaghetti squash.
5. Divide the Jalapeno Popper dip between the two halves of the spaghetti squash. Mix the dip into the "noodles" with a fork.
6. Sprinkle the top of each spaghetti squash half with remaining cheese, green onion slices, and bacon pieces.
7. Place the spaghetti squash back in the oven and cook for an additional 5 - 10 minutes or until the cheese is melted.

3.5.3208

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