Jalapeno Popper Stuffed Spaghetti Squash
medium spaghetti Squash
1 tablespoon of olive oil
1/4 cup cream cheese, softened
1/4 cup sour cream
1/4 cup cheddar cheese, plus extra 2 tablespoons for topping
1/4 cup Monterrey 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
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 Monterrey 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.