Jalapeno Popper Stuffed Spaghetti Squash

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A baked stuffed spaghetti squash with the spicy flavours of a jalapeno popper.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Low carb, Vegetarian

Keyword: spaghetti squash

Servings: servings

Calories: 230kcal

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Makes 4 servings, with a serving being half a stuffed spaghetti squash.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
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

Nutrition