Jalapeño Popper Spaghetti Squash
Jalapeño Popper Spaghetti Squash takes around 1 hour and 15 minutes from beginning to end. This main course has 906 calories, 28g of protein, and 70g of fat per serving. This recipe serves 2 and costs $4.22 per serving. If you have pepper jack cheese, olive oil, milk, and a few other ingredients on hand, you can make it. This recipe from Little Leopard Book has 35 fans. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is outstanding. If you like this recipe, you might also like recipes such as Jalapeno Popper Stuffed Spaghetti Squash, Jalapeno Popper Stuffed Spaghetti Squash, and Spaghetti Squash with Jalapeño Cream.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
½ tsp black pepper
8 oz cream cheese
2 cloves garlic (minced)
3 jalapeño chiles (de-seeded & diced)
½ tsp kosher salt
1 cup milk
1 tbsp + 1 tsp olive oil (divided)
¼ cup onion (diced)
1 cup spicy cheddar or pepper jack cheese (shredded)
2 serrano chiles (de-seeded & diced)
1 large spaghetti squash
Equipment:
oven
baking sheet
bowl
frying pan
sauce pan
Cooking instruction summary:
Preheat the oven to 400.Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with salt and pepper.Place cut side down on a baking sheet and roast in the oven for 45 minutes. Remove from the oven and allow to cool, 10-15 minutes. Pull the spaghetti squash out of the shell and place in a large bowl, set aside.Add the olive oil to a skillet over medium heat. Add the jalapenos, serranos and onions. Saut 4-5 minutes, then add the garlic and saute 1-2 minutes. Add to the bowl of spaghetti squash.Add the milk and cream cheese to a large saucepan over medium heat. Cook, stirring, until smooth.Reduce the heat to low and add the spaghetti squash with jalapeos.Combine well, then add the shredded cheese.Stir the cheese into the spaghetti squash until smooth and creamy.
Step by step:
1. Preheat the oven to 40
2. Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with salt and pepper.
3. Place cut side down on a baking sheet and roast in the oven for 45 minutes.
4. Remove from the oven and allow to cool, 10-15 minutes. Pull the spaghetti squash out of the shell and place in a large bowl, set aside.
5. Add the olive oil to a skillet over medium heat.
6. Add the jalapenos, serranos and onions. Saut 4-5 minutes, then add the garlic and saute 1-2 minutes.
7. Add to the bowl of spaghetti squash.
8. Add the milk and cream cheese to a large saucepan over medium heat. Cook, stirring, until smooth.Reduce the heat to low and add the spaghetti squash with jalapeos.
9. Combine well, then add the shredded cheese.Stir the cheese into the spaghetti squash until smooth and creamy.
Nutrition Information:
covered percent of daily need
