Jalapeno Popper Spaghetti Squash

This vegetarian stuffed spaghetti squash recipe has all the flavour of a jalapeno popper. A creamy, cheesy and spicy main dish.

This vegetarian stuffed jalapeno spaghetti squash recipe is pure comfort food and can be served as a main or even a side dish. The flavour combination of the creamy cheese, with the slightly sweet spaghetti squash and the heat of the jalapenos is just delicious.

Carbs in Spaghetti Squash

Is spaghetti squash keto? Spaghetti squash is a great low carb vegetable with only 5.5g net carbs per 100g serving. Per cup this works out to be about 8g net carbs.

The flesh of the cooked spaghetti squash can be used as low carb noodles or mixed with cheese and vegetables to make a hearty vegetarian casserole.

How to cut a spaghetti squash

A sharp and large knife is key to cutting a spaghetti squash in half. If you can, cut the stem off first as that can be tough to cut in half. Or cut the squash in half around it.

We start by making a few cuts in the spaghetti squash skin in the half we want to cut. The knife is gently eased into the cuts and moved around the squash until we have more leverage to cut it.

The filling

For the filling we have used a mixture of cream cheese, Cheddar cheese, garlic, jalapeno peppers, sour cream and green onions. Add more jalapeno for extra heat or some dried red chilis.

How to make jalapeno spaghetti squash

This recipe bakes the spaghetti squash before adding the filling in the oven first. For a quicker recipe the spaghetti squash can be cooked in the microwave. This should take about 15 minutes. The squash skin won't be crispy but if you are not intending to use it, it doesn't matter.

Once the spaghetti squash is halved and cooked, the insides are removed. Using a fork to "fluff up" the filling brings the delicious spaghetti strands out.

The spaghetti strands are added to the jalapeno cream cheese mixture and then replaced back into the shell to bake for just 10 minutes.

Can you make this keto vegan?

This is a very cheesy and creamy dish but you could make this a vegan jalapeno popper stuffed squash by substituting the cream cheese with a vegan cream cheese.

Omit the Cheddar and sour cream and add nutritional yeast for a cheesy flavour. A dash of coconut yogurt would help with a creamy texture too.

Recipe Tips & Suggestions

The jalapeno spaghetti squash mixture can be served by itself in a casserole dish rather than the squash shell.

Add other cheese to the mixture. A spicy Monterey Jack cheese would add extra spice.

Make this dish ahead and before the 2nd bake set aside. When you are ready to eat, cook the stuffed squash in the oven for 10 minutes.

Any leftover can be saved and reheated. Store the leftover spaghetti squash in an airtight container and keep in the fridge for up to 2 to 3 days. To reheat, pop in the oven for 10-15 minutes until warm through at 185C/350F degrees.

Looking for more stuffed vegetable recipes?

Try these popular low carb stuffed vegetable recipes.

Spinach Goats Cheese Stuffed Spaghetti Squash

Walnut & Cheese Stuffed Eggplant

Stuffed Pumpkin

Spinach Cheese Stuffed Peppers

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