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.
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
Spinach Cheese Stuffed Peppers
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Jalapeno Popper Stuffed Spaghetti Squash
- 1 medium spaghetti squash
- 3 jalapeno peppers deseeded and chopped
- 4 oz cream cheese
- ¼ cup Cheddar cheese grated
- ¼ cup sour cream
- 3 cloves garlic minced
- 3 tablespoons spring onions chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Preheat the oven to 200C/400F degrees.
- Cut the spaghetti squash in half lengthways and remove the seeds.
- Brush with the olive oil.
- Place cut side down on a parchment lined baking tray
- Roast for 35-40 minutes until the skin is slightly soft.
- In a medium bowl mix the cream cheese, cheddar cheese, jalapenos, sour cream, green onions.
- Remove the spaghetti squash from the oven and using a fork remove the spaghetti
- Add the spaghetti squash to the cream cheese mixture and mix well. Season with the salt and pepper.
- Spoon the mixture back into the spaghetti squash shells and return to the oven.
- Bake for 10 minutes.
- Serve warm with chopped chives or green onions on top.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
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