As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. Click here to read my affiliate disclosure.

Dive into a world of flavor with our Jalapeno Popper Stuffed Spaghetti Squash! This quirky twist on a baked spaghetti squash combines the creamy, cheesy goodness you crave with the healthy benefits of spaghetti squash. Roasted to perfection, the tender squash boats are filled with a zesty mix of cream cheese, spicy jalapenos, and a sprinkle of crispy bacon or plant-based alternatives for a guilt-free indulgence.

Topped with a sprinkle of cheese and baked until gooey, this dish is sure to be a crowd-pleaser at any gathering. Enjoy all the taste of jalapeno poppers, but without the hefty calories, making it the perfect comfort food for any health-conscious foodie!

I topped mine off with cheddar, a few more bacon crumbles, and green onions! This was an amazing meal in a naturally disposable bowl. It was very filling and super delicious too.

Jalapeno Popper Stuffed Spaghetti Squash

Yield: 2

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

This quirky twist on a baked spaghetti squash combines the creamy, cheesy goodness you crave with the healthy benefits of spaghetti squash.

Ingredients

1 Spaghetti Squash
1 Tbsp. Extra Virgin Olive Oil
1 C. Cooked & Shredded Chicken Breast
1 Jalapeno
2 Strips Low Sodium Center Cut Bacon, Cooked & Crumbled
1/4 C. Shredded Reduced Fat Cheddar Cheese
1/4 C. Reduced Fat Cream Cheese
1/4 C. Plain Fat Free Greek Yogurt
1 Tsp. Chili Powder
1/4 Tsp. Garlic Powder
Salt & Pepper to Taste

Instructions

Preheat the oven to 400 degrees F.
Cut the 1 Spaghetti Squash in half length wise and scoop out all the seeds and pulp. Brush both halves with the 1 Tbsp. Extra Virgin Olive Oil and season with salt & pepper to taste.
Place on a baking sheet and transfer to the oven to bake for 30-40 minutes or until tender.
While the squash is cooking, combine the 1 Jalapeno, 2 Cooked and Crumbled Low Sodium Center Cut Bacon, 1/4 C. Reduced Fat Cream Cheese, 1/4 C. Plain Fat Free Greek Yogurt, 2 Tbsp. of the Shredded Reduced Fat Cheddar Cheese, 1 Tsp. Chili Powder, 1/4 Tsp. Garlic Powder, and Salt & Pepper to Taste.
When the squash is done cooking, remove from the oven and use a fork to scrape and fluff the spaghetti squash up a bit.
Divide the cream cheese and chicken mixture evenly among the two halves.
Sprinkle the remaining 2 Tbsp. of the Shredded Reduced Fat Cheddar Cheese over both and place back into the oven to bake for another 5-10 minutes.
Once done, remove from the oven and garnish with more bacon or chopped green onions to enjoy right away!

Recommended Products:

Amazon Fresh, Mediterranean Blend Extra Virgin Olive Oil

Philadelphia Reduced Fat Cream Cheese

McCormick Chili Powder

Nutrition Facts

Calories

397

Fat (grams)

19.4 g

Sat. Fat (grams)

7 g

Carbs (grams)

22.5 g

Fiber (grams)

3.7 g

Sugar (grams)

11.6 g

Protein (grams)

34.8 g

Sodium (milligrams)

429 mg

Cholesterol (grams)

89.6 mg

Nutritional Claims: Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free