Jalapeño Popper Spaghetti Squash
Spaghetti squash loaded up with diced jalapeños, crispy salty bacon bits, and (most importantly) three cheeses for a creamy, satisfying low-carb dish.
- 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
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.