This Jalapeño Popper Stuffed Spaghetti Squash combines the cheesy, tangy flavors of a jalapeño popper into a satisfying, low-carb meal. Cream cheese and melty cheeses balance the heat from diced jalapeños, making this a great main or side for game day, weeknight dinners, or meal prep.
This recipe is a tasty low-carb alternative to traditional pasta dishes. It’s simple to prepare, uses straightforward ingredients, and delivers big flavor—so you may find yourself adding it to your regular rotation.
If you enjoy jalapeño poppers, this version is sure to please. Minimal prep and adaptable ingredients make it a convenient and healthy dinner option.
Comfort food meets lightness in this dish. The roasted spaghetti squash provides a tender noodle-like base that soaks up the creamy jalapeño filling. You can serve the filling inside the squash “boats” for a fun presentation or combine everything in a casserole dish if you prefer.
INGREDIENTS FOR JALAPEÑO POPPER SPAGHETTI SQUASH
Below are the main ingredients used to make the stuffing and prepare the squash. Exact measurements are included in the recipe card further down:
- 1 medium spaghetti squash
- Cream cheese (softened)
- Plain Greek yogurt (can substitute sour cream)
- Cheddar cheese (jalapeño cheddar, pepper jack, or Monterey Jack work well)
- Mozzarella cheese (or Parmesan)
- Bacon, cooked and chopped (bacon bits or turkey bacon can be substituted)
- Jalapeño peppers, diced
- Green onions, chopped
- Salt and black pepper
- Optional add-ins: garlic, onion powder, bell pepper, or cooked ground beef for a heartier version
HOW TO CUT A SPAGHETTI SQUASH
Use a very sharp, sturdy knife. If possible, remove the stem first to make the squash easier to halve. Start by making several shallow cuts in the area you want to slice, then gradually work the knife through by rotating and applying steady pressure until the squash splits.
HOW TO MAKE JALAPEÑO POPPER STUFFED SPAGHETTI SQUASH
Preheat the oven to 400°F (204°C).
Cut the squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30–40 minutes, or until the skin can be easily pierced with a fork.
In a medium bowl, combine the cream cheese, Greek yogurt, cheddar, mozzarella, diced jalapeños, most of the chopped green onions (reserve some for garnish), and most of the cooked bacon pieces (reserve some for topping). Season with salt and pepper and mix until well combined.
When the squash is tender, remove it from the oven and use a fork to shred the flesh into spaghetti-like strands. Divide the jalapeño-cheese mixture between the two squash halves, stuffing each cavity.
Top each stuffed half with extra cheese, the reserved green onions, and remaining bacon pieces. Return the filled squash to the oven for 10–15 minutes, until the cheese is melted and the tops are heated through and golden.
Remove from the oven and serve warm.
CAN I MAKE THIS VEGETARIAN?
Yes. Simply omit the bacon pieces for a vegetarian version—the dish will still be creamy and flavorful. Converting it to a vegan recipe would require substantial ingredient substitutions and will alter the classic popper flavor.
OTHER SAVORY RECIPES YOU MIGHT LIKE
- KFC Style Popcorn Chicken (Vegan)
- Taco Bell Crunchwrap Supreme
- Low Carb Broccoli Cheese Soup
- Viral TikTok Salmon Rice Bowl with Seaweed
- Vegan Buffalo Cauliflower Wings (Gluten Free)
Jalapeño Popper Stuffed Spaghetti Squash Recipe
Ingredients
- 1 medium spaghetti squash
- 1/3 cup cream cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup cheddar cheese (jalapeño cheddar recommended)
- 1/4 cup mozzarella cheese
- 2 jalapeño peppers, diced
- 2 green onions, chopped
- 5 strips bacon, cooked and diced
Instructions
- Preheat oven to 400°F (204°C).
- Cut the squash in half, remove seeds, place cut-side down on a lined baking sheet, and bake for 30–40 minutes until tender.
- In a medium bowl, mix cream cheese, Greek yogurt, cheddar, mozzarella, diced jalapeños, most of the green onion, and most of the bacon. Season with salt and pepper.
- Remove squash from oven and shred the flesh with a fork to create noodles. Divide the cheese mixture between the two halves.
- Top with extra cheese, reserved green onion, and remaining bacon. Return to the oven for 10–15 minutes until heated through and the cheese melts.
- Serve warm and enjoy.
Nutrition
Carbohydrates: 19 g |
Protein: 16 g |
Fat: 19 g |
Saturated Fat: 9 g |
Cholesterol: 55 mg |
Sodium: 497 mg |
Fiber: 4 g |
Sugar: 8 g
The nutrition information is an estimate and may vary based on ingredient substitutions and portion sizes.
If you try this Jalapeño Popper Stuffed Spaghetti Squash recipe, please leave a comment and rating. I’d love to see your version—share photos by tagging @basicswithbails on social media.