Jalapeno Popper Stuffed Spaghetti Squash

• Gluten free

• Meat

  • 4 strips Bacon, cooked and crumbled

• Produce

  • 2 Green onions
  • 1 Jalapeno pepper
  • 1 Spaghetti squash, medium

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Cheddar cheese
  • 1/4 cup Cream cheese
  • 1/4 cup Monterey jack cheese
  • 1/4 cup Sour cream

Found on premeditatedleftovers.com

Description

Ingredients

• medium spaghetti Squash
• 1 tablespoon of olive oil
• ¼ cup cream cheese, softened
• ¼ cup sour cream
• ¼ cup cheddar cheese, plus extra 2 tablespoons for topping
• ¼ cup Monterey Jack cheese, plus extra 2 tablespoons for topping
• 1 jalapeno pepper, deseeded and finely chopped
• 2 green onions, thinly sliced
• 4 strips of bacon, cooked and crumbled

Directions

• Preheat oven to 400 degrees.
• Cut the squash in half. Scoop out the seeds. Brush the squash with olive oil. Place cut side down on baking sheet. Roast for 30 - 40 minutes until you can easily puncture the skin of the squash with a fork.
• While the squash is roasting make the jalapeno popper dip. In a medium bowl combine cream cheese, sour cream, ¼ cup cheddar cheese, ¼ Monterey Jack cheese, diced jalapeno, most of the green onion slices (reserve some for topping, and most of the crumbled bacon (reserve some for topping). Stir well.
• When the spaghetti squash is done baking, use a fork to loosen the spaghetti squash.
• Divide the Jalapeno Popper dip between the two halves of the spaghetti squash. Mix the dip into the noodles with a fork.
• Sprinkle the top of each spaghetti squash half with remaining cheese, green onion slices, and bacon pieces.
• Place the spaghetti squash back in the oven and cook for an additional 5 - 10 minutes or until the cheese is melted.