Description
Spaghetti squash loaded up with diced jalapeños, crispy salty plant-based bacon 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 shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 6 oz. plant-based bacon bits, cooked and diced
- 2–4 jalapeños, diced
- 1/4 cup green onions, diced
Instructions
- Roasting: Preheat oven to 400°. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a foil-lined baking sheet. Roast at 400° for 25-30 minutes, until tender all the way through.
- Mixing: Cream together sour cream, cream cheese, shredded cheeses, garlic, and salt.
- Folding: Fold in plant-based bacon, jalapeños, and green onions; save some plant-based bacon & green onions for topping.
- Shredding: Shred the roasted spaghetti squash with a fork, removing as much flesh as possible.
- Combining: Stir squash into the cheese mixture.
- Filling: Spoon the squash mixture back into the squash shells.
- Topping: Sprinkle with reserved plant-based bacon & green onions.
- Baking: Bake at 400° for 5-6 minutes until edges are bubbling.
- Serving: Let cool slightly before serving.
Notes
The sauce thickens quite a bit as it cools, so let it sit for a few minutes before serving. The squash shells make great baking and serving bowls, but you can also scoop the mixture into a separate baking dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 308 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 65 mg
Keywords: low-carb, spaghetti squash, jalapeño poppers, keto-friendly, cheesy squash