Spaghetti Squash Dip

Spaghetti Squash Dip

33 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Recipe by  HOLLYG1

“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.”

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Adjust Servings

Original recipe yields 18 servings



  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)

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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 microwaved it just before the party. Worked great. In the future I will probably add some garlic powder or sautéed minced garlic.



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 (what 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.



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 think this is way worth making for such a creative use of spaghetti squash, just needs a little tweaking. I will make this again and keep experimenting... :)

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Amount Per Serving (18 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 3.2 g
  • 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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Pesto Spaghetti Squash


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Spaghetti Squash Casserole