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