Are you in the market for creamy, cheesy, spicy, goodness, that’s also gluten free and vegetarian? Well, let me introduce you to Jalapeño Popper Spaghetti Squash!
All the goodness of a jalapeño popper tossed with squash!
Ever since the different varieties of squash began hitting the stands at my local farmers market, I’ve been obsessed with making tons and tons of recipes with squash!
From butternut squash to acorn squash to the illustrious spaghetti squash (yes, I did just refer to a vegetable as illustrious… food blogger life, lol) I’m kind of squash-crazy these days!
My idea for this tasty little dish came after I made Butternut Squash Mac & Cheese. It was so delicious and got me thinking about other ways I could combine two of my favorite things, mac and cheese, and squash!
Since spaghetti squash is such a great alternative to pasta, I decided to ditch the macaroni altogether and combine the flavors of one of my favorite cheese-filled appetizers, jalapeño poppers, to make this scrumptious new dish!
- 1 large spaghetti squash
- 1 tbsp + 1 tsp olive oil (divided)
- ½ tsp kosher salt
- ½ tsp black pepper
- 3 jalapeño chiles (de-seeded & diced)
- 2 serrano chiles (de-seeded & diced)
- ¼ cup onion (diced)
- 2 cloves garlic (minced)
- 1 cup milk
- 8 oz cream cheese
- 1 cup spicy cheddar or pepper jack cheese (shredded)
Preheat the oven to 400°.
Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with salt and pepper.
Place cut side down on a baking sheet and roast in the oven for 45 minutes. Remove from the oven and allow to cool, 10-15 minutes. Pull the spaghetti squash out of the shell and place in a large bowl. Set aside.
Add the olive oil to a skillet over medium heat. Add the jalapenos, serranos and onions. Saute 4-5 minutes, then add the garlic and saute 1-2 minutes. Add to the bowl of spaghetti squash.
Add the milk and cream cheese to a large saucepan over medium heat. Cook, stirring, until smooth (a whisk helps to break down the cream cheese).
Reduce the heat to low and add the spaghetti squash with jalapeños.
Combine well, then add the shredded cheese.
Stir the cheese into the spaghetti squash until smooth and creamy.
So cheeeeeesy, which makes me so happpppy!
I ate this dish as a meal, but it would also be a great side dish for the holidays!
Ditch boring ‘ol mashed potatoes for a big bowl of this creamy goodness, and I promise your friends and family will be impressed!
Speaking of holidays, can you believe that Thanksgiving is 6 weeks away? Totally crazy! I’m so excited to head home to Oklahoma to see my friends and family!
What’s your favorite Thanksgiving side dish? I’m a stuffing girl all the way, but I also love the Spicy Creamed Corn my Dad makes every year, which would go perfectly alongside this spicy creamy squash!
If you’re looking for more great squash recipes, check out my Fun Fall Foodie Ideas board on Pinterest, filled with great ideas for adding all of the different varieties of squash to your fall menu!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.