Jalapeño Popper Roasted Spaghetti Squash
Jalapeno Popper Roasted Spaghetti Squash combines all the flavors of a deliciously cheesy jalapeño popper with spaghetti squash "noodles" to create a flavorful meal. It's also a great way to spice up a side dish at your next family dinner or holiday meal!
Ingredients
- 1 large spaghetti squash, I recommend a 5-6 pound squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon olive oil
- 3 jalapeño peppers, seeded and minced
- 2 serrano chiles, seeded and minced
- ¼ cup onion, diced
- 2 cloves garlic, minced
- 1 cup milk
- 8 ounces cream cheese, softened and cubed
- 1 cup spicy cheddar or pepper jack cheese, shredded
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tablespoon olive oil, then sprinkle with salt and pepper.
- Place cut side down on a baking sheet, lined with parchment paper, and roast in the oven for 45 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Pull the long strands of spaghetti squash "noodles" out of the shell and place in a large bowl. Set aside.
- Heat the olive oil in a medium skillet on the stove over medium-high heat.
- Add the jalapenos, serranos and onions. Cook for 4-5 minutes, then add the garlic and cook for 1 minute.
- Add the cooked vegetables to the bowl of roasted spaghetti squash.
- In a large pot on the stove over medium heat, add the milk and cream cheese, stir consistently until smooth and creamy.
- Reduce the heat to low and add the bowl of spaghetti squash with sauteed veggies to the pot on the stove.
- Combine well, then add the shredded cheese.
- Stir the cheese into the spaghetti squash until smooth and creamy.
Notes
- I recommend purchasing a 5-6 lb. spaghetti squash to make this recipe. This will yield approximately 6-8 cups spaghetti squash.
- Easy ways to cut a spaghetti squash:
- Electric knife - this is the easiest way to cut a spaghetti squash in half and my recommended method.
- Pairing Knife + Chefs Knife - If you don't have an electric knife, use a pairing knife to poke holes in a line around the squash where you plan to slice it. Use a larger kitchen knife to slice through the squash on the line you created.
Nutrition Facts
Serving 2servingCalories 463kcal (23%)Carbohydrates 24g (8%)Protein 14g (28%)Fat 36g (55%)Saturated Fat 18g (90%)Cholesterol 93mg (31%)Sodium 692mg (29%)Potassium 492mg (14%)Fiber 4g (16%)Sugar 12g (13%)Vitamin A 1510mg (30%)Vitamin C 20mg (24%)Calcium 394mg (39%)Iron 1.2mg (7%)
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