Description
Spaghetti squash loaded with diced jalapeños, savory plant-based protein bits, and three cheeses for a creamy, satisfying low-carb dish.
Ingredients
Scale
- 1 large spaghetti squash
- 4 oz. sour cream
- 4 oz. cream cheese
- 1/2 cup cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- 2 cloves garlic, minced
- 1/2 t. salt
- 6 oz. plant-based smoky protein crumbles, cooked and diced
- 2–4 jalapeños, diced
- 1/4 cup green onions, diced
Instructions
- Roasting Squash: Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a foil-lined baking sheet. Roast for 25-30 minutes, until tender.
- Filling Prep: Cream together sour cream, cream cheese, shredded cheeses, garlic, and salt. Fold in plant-based protein crumbles, jalapeños, and green onions; save some crumbles and green onions for topping.
- Assembly: Shred the roasted spaghetti squash with a fork, removing as much flesh as possible. Stir squash into the cheese mixture.
- Baking: Spoon the mixture back into the squash shells. Sprinkle with reserved crumbles and green onions. Bake at 400°F for 5-6 minutes until edges are bubbling. Let cool slightly before serving.
Notes
The sauce thickens as it cools, so allow the squash to rest for a few minutes before eating to ensure the best texture. If preferred, the mixture can be baked in a standard casserole dish instead of the squash shells.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 315 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg
Keywords: spaghetti squash, jalapeño popper, creamy, low-carb, comfort food, vegetarian