It's about time I posted a CARB FREE recipe. Using spaghetti squash as the base makes this comfort food more nutritious.. More details after, BUT FIRST THE RECIPE! Tips and tricks for cooking spaghetti squash as well after the recipe!
After relying on carbs heavily the past couple months, it was about time I added more veggies in my diet. Cooking with spaghetti squash is a great way to substitute carbs. We make a lot of spaghetti squash when trying to add more veggies to our diet. This is a great jalapeño popper spaghetti squash that has a little spice and is nice and creamy.
Ingredients:
1 Large Spaghetti Squash
2 Tablespoon Olive Oil
Salt & Pepper
1/2 Package Bacon
3 or 4 Jalapenos
1/2 Cup Sour Cream
1/4 Cup Cream Cheese
3/4 Cup Monterey Jack Cheese
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
Cooking Spaghetti Squash:
Spaghetti squash is actually very uncomplicated to cook. The hardest part is cutting through it lengthwise. Using a large knife place your hand on top of the backside of the blade with your fingers away from all edges and use both hands to slowly cut through the squash.
Scoop all the seeds and stringy bits out from the squash and throw those away. Now this is a part that I think is very important to avoid overcooking the bottoms of your squash. Create a tin foil oval ring by rolling up a long piece of tinfoil and forming it into a ring. This not only keeps your squash from rolling all over the the place but it keeps the bottoms of the squash from overcooking by lifting them off the pan.Drizzle 1 tablespoon of olive oil on each squash and rub with salt in pepper to give the squash some flavor.
Bake your squash in a 400 degree oven for 35-45 minutes. Check that your squash is done by stabbing the flesh with a fork. If it pierces easily your squash is done. Let your squash cool for atleast 10 minutes. You will need to be able to touch and hold the squash for the next step. Use a fork to shred the squash and pull it away from the skin until it looks like spaghetti.. Be careful not to damage the skin as you will use the skins in the assembly step.
Prepping The Sauce:
While the squash is in the oven you can prepare your sauce. Cook your half a pack of bacon in a frying pan until crispy and drain on a paper towel lined plate to remove excess grease.
Remove the tops from the jalapeños and slice in half. Remove all the seeds and white bits. Dice the jalapeños into small pieces. Add the bits to the bacon fat pan and fry for 2-3 minutes until they just start to soften and get flavorful. Drain on a paper towel lined plate as well.
Roughly chop the bacon once it has cooled.
In a Large mixing bowl combine your sour cream, cream cheese, garlic powder and onion powder until smooth. Then add your Monterey Jack (reserve 1/4 Cup for toppings), Jalapenos (reserve 2 tablespoons for toppings), and bacon (reserve 2 tablespoons for toppings) stir until just combined.
Assembly:
Add your cooled and shredded spaghetti squash to your mixing bowl with the sauce. Stir this to evenly mix everything. I like to use tongs for this. I think it mixes everything more evenly and you can distribute the bacon and jalapeños better.
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Divide the the squash mixture between the two spaghetti squash skins and top with you remaining Monterey Jack, jalapeños and bacon. Pop the squashes back in the 400°F oven for 10-15 minutes until your cheese completely melts.
Cut the boats in half and serve!
Get cooking and let me know what you think of this recipe!
xoxo Emily
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