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READY IN ABOUT 1¼ hrs

Spaghetti Squash Dip

Read Reviews (32)

"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." — HOLLYG1

Ingredients Edit and Save

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Original recipe makes 18 servings Change Servings

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

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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.

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PREP 15 mins
COOK 50 mins
READY IN 1 hr 5 mins

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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.

—meghaphill

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Most Helpful Critical Review

Jan 04, 2011

This was okay, but I was really hoping for something with a little more flavor. I agree with other posters that it needs some extra seasoning. If I make it again I will definitely try the taco seasoning packet or maybe another type of seasoning packet (like Italian dressing) to give it a more rounded flavor.

—micki1980

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36 Ratings

Aug 03, 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 (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.

—jo

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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 to make it. You won't mistake it for spinach-artichoke dip, but it is delicious in its own right!

—magyar_girl

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Jan 01, 2009

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... :)

—riverliving

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Dec 22, 2007

Amazing. Got rave reviews from even my five year old!! I added a sprinkle of garlic powder to this and didn't have monterey jack cheese, so I used cheddar. It was phenomenal! Also, I microwaved the mixed ingredients because I wanted it done quickly. This was SO much like artichoke dip! Thanks for the unique recipe!

—SHERRIBERRI519

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Aug 21, 2007

Had everyone guessing on this one. I added a fair amount of parm on top and it baked wonderfully. Even if you're not a squash fan, this is a good one.

—Hilary P

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Mar 01, 2011

We loved this dip! My niece thought it tasted like the creamy part of spinach and artichoke dip, I thought it was better! I followed the recipe with just 2 additions - I added 3 ounces of cream cheese when I added the butter, and I added some garlic salt for extra flavor. Yum! Next time I might add a can of crab. Thanks for sharing!

—miafaye

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Nutrition

Calories
153 kcal
8%

Carbohydrates
3.2 g
1%

Cholesterol
26 mg
9%

Fat
13.3 g
20%

Fiber
0 g
0%

Protein
5.9 g
12%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghetti Squash Dip

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 153
Calories from Fat: 119

% Daily Value *
Total Fat 13.3g 20 %
Saturated Fat 5.9g 29 %
Cholesterol 26mg 9 %
Sodium 224mg 9 %
Potassium 62mg 2 %
Total Carbohydrates 3.2g 1 %
** Dietary Fiber 0g 0 %
Protein 5.9g 12 %
** Sugars 0.2g
Vitamin A 5 %
Vitamin C 1 %
Calcium 22 %
Iron 3 %
Thiamin 2 %
Niacin 12 %
Vitamin B6 5 %
Magnesium 4 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.