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Jalapeño Popper Spaghetti Squash | Mountain Cravings

Jalapeño Popper Spaghetti Squash

Mountain Cravings
Spaghetti squash loaded up with diced jalapeños, crispy salty bacon bits, and (most importantly) three cheeses for a creamy, satisfying low-carb dish.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dishes
Cuisine American
Servings 4 bowls
Calories 308 kcal


  • 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

  • Preheat oven to 400°.
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a foil-lined baking sheet.
  • Roast at 400° for 25-30 minutes, until tender all the way through.

Bacon Jalapeño Popper Filling

  • 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.
  • Shred the roasted spaghetti squash with a fork, removing as much flesh as possible. Stir squash into the cheese mixture.
  • Spoon the squash mixture back into the squash shells. Sprinkle with reserved bacon & green onions.
  • Bake at 400° for 5-6 minutes until edges are bubbling. Let cool slightly before serving.