1. In a food processor, add the green onions, jalapeños and thyme. Pulse until finely chopped. Add the cheddar cheese, cream cheese and salsa. Process until all ingredients are completely combined. On a flat surface, lay out a large piece of plastic wrap. Spoon the cheese mixture into a pile in the middle of the plastic. Lift the sides of the plastic to shape the cheese into a ball. Wrap tightly, and place in a bowl. (See note.) Refrigerate for at least 4 hours or overnight.
2. Remove the wrapped cheese ball from the fridge. Adjust the shape of the ball, if necessary. Pour the everything bagel seasoning onto a plate. Unwrap the cheese ball, and roll it in the seasoning. Press the seasoning into the cheese ball until the entire ball is coated. Wrap in a new piece of plastic wrap. Adjust the shape, and place back in the bowl. Refrigerate for 2 hours. Cut four pieces of twine to 12 inches long. Remove cheese ball from fridge. Leaving the plastic on, tie the twine tightly around the cheese ball to create ridges that look like a pumpkin. Chill for 2 more hours. When ready to serve, cut the twine. Unwrap the cheese ball, and place on a serving platter. Top the cheese ball with the stem.
   
   Note: If you have a 5-inch bowl, this is the perfect size for the cheese ball. It will help hold the round shape while chilling. Turn it over occasionally, so both sides of the sphere can mold to the shape of the bowl.

Per Serving: Calories: 230, Fat: 20 g (11 g Saturated Fat), Cholesterol: 55 mg, Sodium: 950 mg, Carbohydrates: 6 g, Fiber: 1 g, Protein: 9 g.