Rating: 4 stars
43 Ratings
  • 5 star values: 22
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

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  • 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 Facts

153 calories; protein 5.9g; carbohydrates 3.2g; fat 13.3g; cholesterol 25.9mg; sodium 224.5mg. Full Nutrition
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