Spaghetti Squash Dip

Spaghetti Squash Dip

33
HOLLYG1 0

"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."

Ingredients

1 h 5 m {{adjustedServings}} servings 153 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven until cheese melts, about 20 minutes.
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Reviews

33
  1. 37 Ratings

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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 ...

I made it as written; it was cheesey and good but missing something. I put the leftovers in a small dip crock pot and added green onions, ground black pepper and worcestershire. Better. I thi...

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 che...