Spaghetti Squash & Jalapeño Casserole Recipe

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This…this spaghetti squash & jalapeño casserole recipe will now only be referred to as “spaghetti squash heaven.” Because, guys, there’s just no better way to describe it.

Spaghetti squash is one of those things I absolutely just love to eat. Like butter, pumpkin and butternut squash, I just smile like a weirdo in the back of the bus whenenver I’m about to consume it. I don’t know why, either. Maybe it’s because it’s 700% better for you than regular pasta. Or maybe because it has about 50 calories per cup. I think that might be it. Given I’m still trying to lose those last 20 pounds (only 15 to go! please shoot me).

I’ve had spaghetti squash a bunch of ways. With spicy marinara, with Italian seasoning and slathered in pesto. Those were good, but this is IT. It’s creamy, cheesy, spicy, crunchy. Every texture you could possible want in one dish is all up in this bowl in front of you.

Have you ever had one of those dishes baking away where your whole house was filled with the best smells you’ve ever smelt? And you literally sat right next to the stove in hard anticipation, waiting, waiting for the ding to go off so you can rush to pull your heavenly dish out? Where you have to actually TALK YOURSELF OUT of just face planting into said masterpiece? That is what happened yesterday. Yesterday, as I pulled this bubbly, cheesy, spicy spelling delicacy out of the oven, I LOATHED being a food blogger.

For the simple reason that I didn’t want to wait to eat. I didn’t want to have to photograph this perfect dish, smell it’s heavenly aroma and drool, LITERALLY, as I snapped away. Y’all should feel lucky. I was .2 seconds away from face bathing in this jalapeno casserole and then I’d have nothing to share with you.

Well, that’s not true. I would probably instead blog about how I have no idea how on earth I gained 5 pounds overnight since I only ate just a little bit of spaghetti squash for dinner.

Spaghetti Squash & Jalapeño Casserole Recipe


Serves about 7. Recipe adapted from Sunset.
Prep time: 45 minutes
Cook time: 20 minutes


  • 1 2.5 pound spaghetti squash, cut in half and seeded
  • 1 1/2 cup 1% milk
  • 1/4 cup light cream
  • 2 cloves garlic, minced
  • 1/2 shallot, finely chopped
  • 1 tablespoon butter
  • 2 jalapeños, chopped and seeded
  • 1/2 cup mozzarella cheese, part-skim
  • 1/2 cup cheddar cheese, part-skim
  • 1/3 cup bread crumbs
  • 2 tablespoons chopped jalapeños
  • Liberal dashes of salt and pepper


  1. Grease a 2 – 3 quart baking dish with nonstick cooking spray. Set aside.
  2. Preheat oven to 375 degrees F. Place spaghetti squash flesh side down in a glass baking dish. Fill the dish up 1/2 way with water (or until the squash’s flesh is submerged). Bake for 45 – 50 minutes, or until squash is soft to the touch. Let cool.
  3. When squash has cooled, use a fork to remove the spaghetti like strands. Place in a large mixing bowl.
  4. Meanwhile, heat butter in a medium size pan over medium high heat. Add shallots and garlic and cook until translucent, about 4 minutes. Remove from heat.
  5. In another large sauce pan, heat milk, cream and chopped jalapeños in a large sauce pan. Bring to a boil then reduce heat to low. Let simmer for 5 minutes, or until mixture is fragrant and thickening. Add in spaghetti squash and shallots and garlic, mix well to cover in the milk mixture. Add salt and pepper. Let cook another 2 – 3 minutes. Then, add cheese, 1/2 cup at a time, stirring well to mix.
  6. Pour spaghetti squash mixture into the prepared baking dish. Sprinkle the top with bread crumbs, 2 tablespoons jalapeños and salt and pepper. Reduce heat to 350 and bake for 15 – 20 minutes, or until bubbly and top is golden brown.

Nutritional information per serving (1/2 cup):

Calories: 185
Fat: 8 grams
Carbohydrates: 14.5 grams
Fiber: 2 grams
Protein: 7.5 grams
Weight Watchers Points:  4

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  1. Posted by Kelly Hunt on
    Friday, September 7th, 2012
    NOM NOM NOM! Amazing!!!!
  2. Posted by elizabeth @chronicventure on
    Friday, September 7th, 2012
    yumm! this looks ridiculously amazing!!
  3. Posted by Sarah W. on
    Friday, September 7th, 2012
    you need to figure out how to make your site pinterest friendly....i couldnt pin this recipe :( so now I will forget about it.
    • Posted by Gretchen on
      Friday, September 7th, 2012
      Really? I had no problem pinning it! There's a "Pin It!" button right above the comment form and all the pictures populated for me no problem.
    • Posted by claire on
      Friday, September 7th, 2012
      Is the Pin It button not working?
  4. Posted by Gretchen on
    Friday, September 7th, 2012
    Making thisssss
  5. Posted by kjpugs on
    Friday, September 7th, 2012
    OMG I love this. I am always looking for new ways to cook spaghetti squash and this looks fantastic. Not as bad as I'd think for nutritional info, either!!!!!
  6. Posted by Jessica Trimble on
    Friday, September 7th, 2012
    I'm not a huge fan of jalapeno but this sounds delicious! Might have to try it.
  7. Friday, September 7th, 2012
    Bring on squash season! I have been craving it lately. Love the jalapenos in this!
  8. Posted by Barbara | Creative Culinary on
    Friday, September 7th, 2012
    Love. Especially the jalapeno part...I'm all for kicking it up a notch!
  9. Posted by roastedroot on
    Friday, September 7th, 2012
    Seeing this post made me want to do something wonderful with spaghetti squash tonight! My mom and I are having dinner together this evening (awwww!) and you've got me all inspired to do spaghetti squash....I'm thinking my mom and I would LOVE this recipe!
  10. Posted by PB and Peppers on
    Saturday, September 8th, 2012
    Oh my gosh!!!! I LOVE spaghetti squash and the way you made this dish with cheese and jalapenos, I am so on it!! I have to get some squash today!!
  11. Posted by Jessica_AKitchenAddiction on
    Saturday, September 8th, 2012
    I love spaghetti squash! This is a great combination of flavors!
  12. Posted by Kristina Kubik on
    Saturday, September 8th, 2012
    YUM!! I've only had spaghetti squash once - with butter and brown sugar - and was not really loving it, but this looks killer Claire!! Need to experiment again with it, I love the crunchy creaminess of this dish, looks fabulous!
  13. Posted by Mother Rimmy on
    Saturday, September 8th, 2012
    This is the way to eat spaghetti squash. I can't wait to share this recipe!
  14. Posted by Lizzy Do on
    Saturday, September 8th, 2012
    I enjoy most squash, but I LOVE spaghetti squash! What a fantastic recipe!!!!
  15. Posted by Savory Simple on
    Saturday, September 8th, 2012
    Oh this looks SO good. I haven't had spaghetti squash in ages and now you have me wondering why. Must Make This!
  16. Posted by Jamie @ Thrifty Veggie Mama on
    Saturday, September 8th, 2012
    This looks so good!
  17. Posted by Katie C on
    Sunday, September 9th, 2012
    I love the sound of this recipe! I'm so excited to start eating more spaghetti squash now that the fall months are becomes a staple in my kitchen. And this creation sounds amazing!
  18. Posted by JulieD on
    Sunday, September 9th, 2012
    Wow, it's simply gorgeous and sounds amazing...I have to make this soon!!
    • Posted by claire on
      Monday, September 10th, 2012
      Thanks Julie!
  19. Posted by Stephanie @ Eat. Drink. Love. on
    Sunday, September 9th, 2012
    This does look and sound quite heavenly!
  20. Posted by Bev @ Bev Cooks on
    Monday, September 10th, 2012
    Holy crap.
    • Posted by claire on
      Monday, September 10th, 2012
  21. Posted by Heidi @ Food Doodles on
    Tuesday, September 11th, 2012
    Oh my goodness.. Yum! This looks amazing!
  22. Posted by Baker Street on
    Wednesday, September 12th, 2012
    Holy moly! I'm totally going to make this for dinner tonight!
  23. Posted by HungryCoupleNYC on
    Thursday, September 13th, 2012
    Wow, you've really got me wanting this...and I don't even like spaghetti squash...
  24. Posted by Vicki Butler-Hagen on
    Sunday, September 16th, 2012
    This looks like a yummy little dinner!
  25. Posted by piano cook on
    Thursday, September 20th, 2012
    Wonderful dish! Made this tonight. I stuck it under the broiler for the last few minutes and the top became gloriously brown! So yummy. Didn't have 1% milk but the skim worked just fine. Thanks so much!
  26. Posted by MamaJen on
    Thursday, September 27th, 2012
    I cannot rave enough about this! I added some browned chorizo b/c I had some to use up, but it was totally not necessary. I can't wait to use leftovers in some sort of egg bake over the weekend!
  27. Posted by Steve Davis on
    Tuesday, October 2nd, 2012
    Tonight I Made it for the 2nd time!! It's that Good!! ;)
  28. Posted by kj on
    Thursday, September 26th, 2013
    This recipe is supposed to be gluten-free. How come it contains bread crumbs?
  29. Posted by PATRICIA PEEK on
    Sunday, November 3rd, 2013
  30. Posted by jsouza on
    Monday, May 12th, 2014
    A 12 1/2 lb squash!!! Are you kidding me?
    • Posted by Pat on
      Tuesday, May 20th, 2014
      It says 1-2.5 lb squash. Not 12.5.
  31. Posted by cappy hall rearick on
    Tuesday, May 20th, 2014
    Is it TWO tablespoons jalapeños or Four? The #4 says heat the with the milk, etc; then #6 adds them again. I can hardly wait to try this recipe. It looks yummy, but I won't wait for a church supper to cook it!
  32. Posted by Robyn Bray on
    Thursday, May 22nd, 2014
    My mouth watered just reading this until I came to the ingredient, BREADCRUMBS! Argh! I found this link in Gluten Free Digest. Who curates that rag? Gluten free bread costs a fortune, taste awful & have gluten alternative ingredients that might as well be gluten, as they are very inflammatory. Any grain free suggestions?
  33. Posted by Kirsten on
    Friday, November 13th, 2015
    Ok, were you really able to eat just one 1/2 cup serving? Fess up.... I'd likely sit down and eat at least half.
  34. Posted by Kris on
    Monday, January 18th, 2016
    In your directions it never says when to add the shredded cheeses?