Creamy and flavorful stuffed spaghetti squash that tastes exactly like one the best appetizers ever – jalapeno poppers!
2018 is going to be a delicious year.. starting with this awesome dish! My husband said this is one of the best things I’ve ever made, so I know it’ll be a hit (he’s the best food judge) – it’s super creamy, has great flavors and the perfect amount of spice. I’m always creating new recipes so it’s so unlikely for me to make the same meals more than once a month, however, I’m already planning on making this again next week. It was THAT good.
With the new year here, I plan on continuing to make real, wholesome recipes and sharing them with all of you. My husband got me a tripod for christmas, which means I’m going to learn how to make recipe videos! I am so much more likely to make a recipe when I can see a step by step video of it being done. I’m super excited about this next step.
I’m also taking a photography class this semester, which I’m really excited about as well. My photography skills are self-taught, I could use some professional help. This has been something I’ve wanted to do for years now – so it’s about time!
2017 was a huge year for me between moving halfway across the country, getting married, starting this website, and going back to school. 2018 might be a little less “eventful” but I’m looking forward to it. I feel like I can finally focus on my passion for cooking and health/wellness.
Happy new year!
Jalapeno Popper Stuffed Spaghetti Squash
- 1 spaghetti squash
- 1 tbsp olive oil
- 1 jalapeño deseeded and chopped
- 3 strips turkey bacon cooked and chopped
- 1/4 cup shredded cheddar cheese divided
- 1/4 cup reduced fat cream cheese softened
- 1/4 cup plain greek yogurt
- 1 tsp chili powder
- 1/4 tsp garlic powder
- salt and pepper to taste
- 3 tbsp green onion finely chopped
Preheat oven to 400 degrees F.
Cut the spaghetti squash in half lengthwise and remove all of the seeds. Season with olive oil and a pinch of salt and pepper.
Roast face down on a baking sheet for 35-40 minutes, or until tender (also depends on the size-I roasted for about 37 minutes).
While the spaghetti squash is baking - in a bowl, combine cream cheese, 2 tbsp cheddar cheese, greek yogurt, jalapeno, and most of the chopped turkey bacon (reserve the rest for topping), chili powder, garlic powder, and a pinch of salt and pepper.
When spaghetti squash is done roasting, loosen up and fluff the strands. Divide the cream cheese/jalapeno mixture evenly in each half of spaghetti squash. Pull the strands again to mix everything.
Top with the rest of the chopped turkey bacon and 2 tbsp shredded cheddar cheese. You can also add a few jalapeno slices. Bake for another 10-12 minutes. Top with chopped green onion.
Serve immediately and enjoy!
* Spaghetti squash easy cutting tip - pierce spaghetti squash a few times with a knife (for ventilation) and microwave it for 5 minutes to soften!