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Jalapeno Popper Stuffed Spaghetti Squash

Servings 2 spaghetti squash boats
Author Dash of Mandi

Ingredients

  • 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 cream cheese softened
  • 1/4 cup plain greek yogurt or sour cream
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • 3 tbsp green onion finely chopped

Instructions

  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!