Jalapeño Popper Roasted Spaghetti Squash
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
463 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Jalapeño Popper Roasted Spaghetti Squash
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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!
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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 Jalapeno 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.
- 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 Information
Show Details
Serving
2serving
Calories
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
(24%)
Vitamin A
1510mg
(30%)
Vitamin C
20mg
(22%)
Calcium
394mg
(39%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 2serving | |
| Calories | 463kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 93mg | 31% |
| Sodium | 692mg | 29% |
| Potassium | 492mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1510mg | 30% |
| Vitamin C | 20mg | 22% |
| Calcium | 394mg | 39% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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