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.
- 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
- 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, 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.
- 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, 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.
More Jalapeno Popper Recipes
Jalapeno Popper Casserole Recipe
Jalapeno Popper Potato Salad Recipe
Baked Jalapeno Popper Dip Recipe
Jalapeno Popper Crescent Rolls
More Spaghetti Squash Recipes
Italian Baked Spaghetti Squash
Orange Ginger Sir-Fry over Spaghetti Squash Noodles
Barrie says
What a yummy idea! I will definitely try this!
Valerie Fernandez says
This looks amazing ! It’s only eight something AM here and I want to eat this now !!!!
M says
Yum! I bet this is delicious! Plus, a healthy way to get that jalapeno popper flavor! Thanks for sharing your recipe with us at Merry Monday this week!
Carole @ Garden Up Green says
This looks wonderful and so easy!! Next spring I’m going to finally grow spaghetti squash. I keep putting it off but didn’t even realize all the fun things you could do with it. Thanks for this recipe.
Gabrielle Tyler says
That looks great! I can never get hubby excited about spaghetti squash, but I think this recipe just might get the man excited! lol Thanks for sharing. I pinned it for later.
Heather Kinnaird says
this sounds SO delicious!!
CJ @ Morsels of Life says
This looks like such a great idea! I use this trick a lot with my son, but never thought to make a whole dish with it. 🙂 Jalapeno popper filling sounds wonderful!
Lois Christensen says
I have a spaghetti squash waiting for me! Thank you for sharing with Delicious Dishes Recipe Party this week!
Taylor E says
Soooo good! We made it last night, quadrupled the recipe and used the left overs as a dip the next day. Just melt the left over popper dip (no squash) and serve with chips!
Susannah says
Looks delicious! (Be sure to save the seeds for roasting at the same time. They’re like pumpkin seeds, only better 🙂
Diane says
Interesting dish. Made it for supper tonight. I loved it. My husband, who does not like spaghetti squash said after his second bite
“This is really good.” A few bites later said ” this is delicious”. I did a few tweaks. I doubled the cheeses and sour cream, salted the squash and increased the peppers and cooked them before mixing them in. I will be making this dish again. Thanks for sharing. 😋
Sydney says
Just made this for lunch. Great with tortilla chips, and a hit with hubby! Definitely a keeper. Will be making it often 🙂