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Gather all of the ingredients. Preheat the oven to 400 degrees F. Destem and half the squash lengthwise, then remove the seeds and membranes. Place the squash on a baking sheet face down and brush with some oil. Bake for 30 minutes until fork tender.
Meanwhile, combine the chopped jalapeno, half of the cheddar cheese, the cream cheese, chili powder, garlic powder, salt, and pepper to taste. Mix together until fully combined.
Remove the squash from the oven and fluff up the inside with a fork. Divide filling between each half and mix with the squash strands. Sprinkle the rest of the cheddar cheese over them. Place back in the oven for 5 minutes, until the cheese is fully melted.
Top with green onions and some dollops of Toby’s Jalapeno Ranch Dressing & Dip. Serve and enjoy your Jalapeno Popper Spaghetti Squash!