Jalapeño Popper Spaghetti Squash | Mountain Cravings
Jalapeño Popper Spaghetti Squash
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Spaghetti squash loaded up with diced jalapeños, crispy salty bacon bits, and (most importantly) three cheeses for a creamy, satisfying low-carb dish.
Course: Main Dishes
Cuisine: American
Servings: 4 bowls
Calories: 308 kcal
Recipe: Mountain Cravings
  • 1 large spaghetti squash
  • 4 oz. sour cream
  • 4 oz. cream cheese
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup monterey jack cheese shredded
  • 2 cloves garlic minced
  • 1/2 t. salt
  • 6 oz. bacon cooked & diced
  • 2-4 jalapeños diced
  • 1/4 cup green onions diced
Roasting Squash
  1. Preheat oven to 400°.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a foil-lined baking sheet.
  3. Roast at 400° for 25-30 minutes, until tender all the way through.
Bacon Jalapeño Popper Filling
  1. Cream together sour cream, cream cheese, shredded cheeses, garlic, and salt. Fold in bacon, jalapeños, and green onions; save some bacon & green onions for topping.
  2. Shred the roasted spaghetti squash with a fork, removing as much flesh as possible. Stir squash into the cheese mixture.
  3. Spoon the squash mixture back into the squash shells. Sprinkle with reserved bacon & green onions.
  4. Bake at 400° for 5-6 minutes until edges are bubbling. Let cool slightly before serving.