Baked Spaghetti Squash with Jalapeno Cream

Elevate your weeknight dinner routine with this irresistible Baked Spaghetti Squash with Jalapeño Cream, a creamy and flavorful dish that’s both comforting and bold. Perfectly roasted spaghetti squash serves as a nutritious, gluten-free base, offering tender, noodle-like strands that soak up the spicy, velvety jalapeño cream sauce. The sauce, made with sautéed jalapeños, garlic, cream cheese, and a splash of lime juice, balances subtle heat with luscious creaminess, all topped off with a sprinkle of Parmesan and fresh cilantro for an herby finish. With simple ingredients and easy preparation, this mouthwatering recipe is ideal for healthy comfort food enthusiasts and anyone looking to spice up their squash game. Serve it straight from the squash boats for a stunning presentation!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 whole spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 whole jalapenos
• 2 cloves garlic
• 4 ounces cream cheese
• 0.5 cup milk
• 0.25 cup parmesan cheese
• 2 tablespoons cilantro
• 1 tablespoon lime juice

Directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.

Step 3

Drizzle the cut sides with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

Place the squash halves cut-side down on a baking sheet lined with parchment paper.

Step 5

Roast the squash in the oven for 40-50 minutes, or until the flesh is tender and can easily be shredded with a fork.

Step 6

While the squash is roasting, prepare the jalapeno cream sauce. Start by slicing the jalapenos; remove seeds for less heat if desired.

Step 7

In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the jalapenos and garlic, and sauté for about 2-3 minutes until softened and fragrant.

Step 8

Transfer the sautéed jalapenos and garlic to a blender. Add the cream cheese, milk, Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 9

Blend until the mixture is smooth and creamy. Add lime juice and cilantro, and pulse to combine. Set the sauce aside.

Step 10

Once the spaghetti squash is done roasting, use a fork to scrape the flesh into long strands. Place the strands in a large serving dish or back into the squash shells for presentation.

Step 11

Pour the jalapeno cream sauce over the spaghetti squash and toss to coat evenly.

Step 12

Garnish with additional Parmesan and chopped cilantro if desired. Serve warm.

Nutrition Facts

Serving size	(1342.1g)

Amount per serving	% Daily Value*
Calories	1077.3

Total Fat 77.0g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 10.6g
Cholesterol 167.7mg	0%
Sodium 4524.8mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 15.6g	0%
Total Sugars 36.2g
Protein 26.6g	0%

Vitamin D 53.7IU	0%
Calcium 731.8mg	0%
Iron 4.1mg	0%
Potassium 1648.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.3%

Protein: 9.4%

Carbs: 29.2%