Spaghetti Squash Dip

32 Reviews

Prep: 15 min
Cook: 50 min
Ready In: 1 hr 5 min

“This is a great alternative to a spinach-artichoke dip. Instead of using fresh spinach, this is an even tastier combination. Serve it hot with tortilla chips or crackers.” - by HOLLYG1

Ingredients

1 spaghetti squash, halved and seeded
1/4 cup butter
1/2 cup mayonnaise
1 cup grated Parmesan cheese
2 cups grated Monterey Jack cheese
3 tablespoons grated Parmesan cheese for topping

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 18 servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
Bake in preheated oven until cheese melts, about 20 minutes.

Nutrition

Amount Per Serving (18 total)

Calories
153 cal
8%

Fat
13.3 g
20%

Carbs
3.2 g
1%

Based on a 2,000 calorie diet

Share It

Reviews (32)

Rate This Recipe

meghaphill

Mar. 24, 2008

"Yummy! I made this for a party at work, and received many compliments on it, along with requests for the recipe. The night before I made as directed, but didn’t bake it. I refrigerated it, then microw..." See moreaved it just before the party. Worked great. In the future I will probably add some garlic powder or sautéed minced garlic."

jo

Aug. 3, 2009

"I think this might be better than spinach/artichoke (because of all the free spaghetti squash in my garden). But, I did tweak the recipe -- added two cloves of garlic, & I used cheddar jack cheese (w..." See morehat I had on hand). Also, be sure to use fresh shredded parmesan -- not the powdery pre-grated stuff -- that's ok on spaghetti, but in a recipe, for really good flavor (and texture), you need to use the fresh stuff."

magyar_girl

Sep. 29, 2009

"I made this for a party, one with fancy girly drinks, and the dip was what they talked about. One of my friends said she was thinking about it the other day, six months later, and wishing she knew how..." See more to make it. You won't mistake it for spinach-artichoke dip, but it is delicious in its own right!"

More Reviews