Jalapeno Popper Stuffed Spaghetti Squash

Creamy and flavorful stuffed spaghetti squash that tastes exactly like one the best appetizers ever – jalapeno poppers!

Jalapeno Spaghetti Squash

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!

5 from 1 vote

Jalapeno Popper Stuffed Spaghetti Squash

Servings 2 spaghetti squash boats
Author Dash of Mandi


  • 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


  1. Preheat oven to 400 degrees F. 

  2. Cut the spaghetti squash in half lengthwise and remove all of the seeds. Season with olive oil and a pinch of salt and pepper.

  3. 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).

  4. 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. 

  5. 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. 

  6. 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.

  7. Serve immediately and enjoy!

Recipe Notes

* Spaghetti squash easy cutting tip - pierce spaghetti squash a few times with a knife (for ventilation) and microwave it for 5 minutes to soften!

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    Recipe Rating


    Lauren obrien

    5 stars
    This squash is a weekly favorite in our house!!! Kids also like if i make Less spicy!