RecipeSpinach Artichoke Dip Spaghetti Squash

Nutrition Facts
Amount per Serving
  • Calories: 220
  • Protein: 7 g
  • Total Fat: 10 g
    • Unsaturated Fat: 8 g
    • Saturated Fat: 2 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 31 g
  • Dietary Fiber: 7 g
  • Total Sugar: 9 g
    • Natural Sugar: 9 g
    • Added Sugar: 0 g
  • Sodium: 710 mg

Dreaming of indulgent spinach artichoke dip? Squash your dreams… in the best and most delicious way. It’s a creative twist that turns a beloved appetizer into a low-carb delight. Each forkful intertwines the comfort of creamy dip with delicate strands of nutrient-rich squash, mimicking the satisfying twirl of traditional pasta.

Serving this dish is also effortlessly stylish—each guest receives their own squash half, and scaling up for a crowd is super simple. This dip recipe generously yields about 3½ cups (you’ll only need ~ 1 cup per squash), ensuring a lavish filling for the squash and a bountiful reserve for innovative uses. The leftover dip can be used for crudité, sandwich spreads, baked potato toppers and so much more.

As a spinach artichoke dip aficionado, I can’t stop, won’t stop finding ways to enjoy the stuff. Hoping you love this one as much as I do!

  • Recipe notes:

• Cutting squash can be a little intimidating at first, but once you know a trick to simplify, you’ll become a slicing savant. All you have to do is microwave for about 3 minutes to soften it up, then cut, and it’s ready for the oven.

• I typically serve each person half a squash, which makes this recipe a breeze to scale up for larger groups. One squash will make two servings; two squashes will make four servings; and so on.

• This recipe makes ~3½ cups Spinach Artichoke Dip. You’ll only need ~½ cup for each spaghetti squash half, so if you follow this recipe you’ll have plenty of dip leftover.  You can either decide to half the dip recipe, or follow my lead and stash the leftovers in the fridge for future creations. It’ll last in the fridge for up to 4 days in a sealed container. You can use it as a baked potato topper, sandwich spread, dip for crudité, or mix it into scrambled eggs, and so much more.

  • Prep time
  • Total Time
This recipe makes 2 servings

For the Spaghetti Squash

  • • 1 spaghetti squash
  • • 2 to 4 teaspoons olive oil
  • • Salt and pepper

For the Spinach Artichoke Dip (makes ~3½ cups)

  • • 1 box (10 ounces) frozen, chopped spinach
  • • ¾ cup low-fat mayonnaise or plain Greek yogurt
  • • ¾ cup grated Parmesan cheese
  • • 1 (14-ounce) can artichoke hearts, rinsed and drained, finely chopped
  • • 2 scallions (green onions), finely chopped
  • • ½ teaspoon garlic powder
  • • ½ teaspoon kosher salt
  • • ¼ tsp crushed red pepper flakes, optional for mild heat

Preheat oven to 400º.

Cook spaghetti squash
Microwave for about 3 minutes to slightly soften it up and make it easier to slice in half. Cut in half lengthwise and scoop out seeds (and discard) using a large spoon. Rub 1 to 2 teaspoons extra virgin olive oil on the inside flesh of each half and sprinkle on salt and pepper. Lay both halves on baking sheet with the cut side down. Bake in the oven for about 30 minutes until the skin is softened; (you may notice some slight browning; this is for a medium-sized squash–the time can vary depending on the size of your squash and the temperature of your oven).

While the squash cooks, prepare your spinach artichoke dipMicrowave frozen spinach according to package directions in a medium mixing bowl. Squeeze out the majority of water by pressing down with paper towels, a kitchen towel clean or cheesecloth. Once spinach is drained, toss in the remaining ingredients and mix until well combined.

  • Build the Spaghetti Squash Boats

When the squash is done cooking, remove from oven and allow them to slightly cool. Then, flip them over so the cut side is facing up, shred the insides of the squash using a fork, “fluffing” the interior to create spaghetti-like strands. Keep the strands within the squash shell, as this will be your serving “bowl.”

Add ½ cup of creamy dip into each half and mix through. Sprinkle Parmesan on top and place back in oven for 5 to 10 minutes, or until everything is warmed throughout.

Try this Spinach Artichoke Pizza!