Jalapeño Squash/Rhubarb Cobbler

By Amy Story

Chicken Bacon Jalapeño Squash


2 medium spaghetti squash

Olive oil spray

4 slices cooked bacon

1/2 medium yellow onion

2 cloves (or more!) minced garlic

3 c. cooked chicken, diced or shredded

1/3 c. barbecue sauce

1/2 c. shredded Monterey Jack or sharp cheddar (or a combo)cheese

1/4 diced red onion

2 (or more!) thinly sliced jalapeños

Chopped cilantro

1/2 c. fried onion


> Set oven to 400 degrees.

> Microwave whole squash 4-5 minutes to make cutting easier.

> Prep pan with olive oil, place cut squash face down, roast 30-40 minutes, longer if needed. They’re fine when you can easily pierce a fork through the outer skin.

> Meanwhile, dice and sauté bacon, set aside. Add onion and garlic with salt and pepper, cook.

> In a bowl, combine chicken with barbecue sauce, onions, garlic, and half the bacon.

> Sprinkle inside of squash with salt and pepper. Remove some of the squash to combine with filling in bowl.

> Fill squash halves, reduce oven to 350 degrees, place cheese, onion, jalapeño, and remainder of onion on the halves.

> Bake on middle rack for 15-20 minutes. You’ll want the cheese to be melting and a bit browned.

> You may top this with cilantro, parsley, a drizzle of honey, some extra barbecue sauce, hot sauce, crispy fried onions, or Parmesan cheese.

Note: How have I been alive this many years without falling in love with spaghetti squash? It was served to me not even ten days before this writing, and I am making it again on this very evening. The texture…why has no one ever told me about the texture of spaghetti squash? I feel cheated. This scrumptious recipe is perfect for a cool autumn evening.

Rhubarb Cobbler


For the filling:

2-3 c. chopped rhubarb (can be frozen)

2/3 c. brown sugar

1 Tbsp. vanilla

Sprinkling of black pepper (optional)

2 Tbsp. flour

For the topping:

1 pkg yellow cake mix

1 cube chilled butter


> Combine filling ingredients and spread into a deep baking dish, preferably glass.

> Sprinkle cake mix evenly over filling, then slice the butter cube, placing slices at intervals over top of entire mixture.

> Bake at 375 degrees for about 20 minutes, or until cake crust is the soft or crispy consistency that suits your liking.

Note: I’ve heard this method called “Dumpit” cobbler, by the likes of Grandma Roma, Wild River Bill, and other characters. It serves well when a chilly night calls for a comfort-style dessert. Of course this can be used with any fruit fillings, such as berry filling with chocolate cake mix and maybe some mini-marshmallows and/or mini-chocolate chips on top. Or true strawberry filling with vanilla or lemon cake mix, etc. Enjoy!





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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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