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Twice Baked Spicy Spaghetti Squash

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 2 servings

Ingredients

  • 8 oz. 224 g spaghetti squash
  • 1-10 oz. can diced tomatoes with green chilies drained I used Rotel, mild
  • 1/8 tsp. chili powder
  • 1/8 tsp. ground cumin
  • 1/8 tsp. Kosher salt
  • 1/8 tsp. black pepper
  • 6 oz. plain Greek yogurt 0%
  • ½ cup 56 g sharp cheddar cheese (shredded and divided)
  • 6 slices pickled jalapeno slices optional

Instructions

  1. Preheat your oven to 400° F.
  2. Cut the spaghetti squash in half lengthwise and scrape out the seeds.
  3. Bake the squash halves, cut side up, on a baking sheet.
  4. Sprinkle the halves with a little salt and pepper and bake for 35 to 45 minutes.
  5. When the squash is done remove it from the oven and let it cool.
  6. Scrape the cooked flesh into a medium sized mixing bowl reserving the skin halves.
  7. Add the can of diced tomatoes, chili powder, cumin, salt, pepper, yogurt, and half of the cheddar cheese to the squash.
  8. Stir all ingredients until well combined.
  9. Divide the mixture in half and fill the reserved squash skins.
  10. Top each filled shell with jalapeno slices.
  11. Return the filled squash halves back to the 400° oven and bake for 20 minutes.
  12. After 20 minutes top each half with the remaining cheese.
  13. Bake the squash for ~5 more minutes (until cheese is melted).
  14. Serve squash in its skin (skin is not edible). EAT!!!