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:

Quickview
906k Calories
28g Protein
69g Total Fat
49g Carbs
28% Health Score
Limit These
Calories
906k
45%

Fat
69g
107%

  Saturated Fat
36g
228%

Carbohydrates
49g
16%

  Sugar
25g
28%

Cholesterol
187mg
62%

Sodium
1385mg
60%

Get Enough Of These
Protein
28g
56%

Calcium
797mg
80%

Vitamin A
3020IU
60%

Phosphorus
550mg
55%

Vitamin C
40mg
49%

Vitamin B2
0.68mg
40%

Manganese
0.8mg
40%

Vitamin B6
0.8mg
40%

Fiber
8g
34%

Vitamin B5
3mg
31%

Potassium
1003mg
29%

Vitamin B3
5mg
27%

Magnesium
103mg
26%

Zinc
3mg
25%

Selenium
17µg
25%

Folate
97µg
24%

Vitamin B12
1µg
22%

Vitamin E
3mg
20%

Vitamin B1
0.29mg
20%

Vitamin K
19µg
18%

Vitamin D
2µg
17%

Iron
2mg
15%

Copper
0.29mg
15%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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