Spinach Artichoke Dip Spaghetti Squash
Dreaming of indulgent spinach artichoke dip? I’m going to squash those dreams… in the most delicious way possible!
This recipe takes the irresistible, cheesy, creamy magic of spinach artichoke dip and transforms it into a full-on meal. Instead of chips or bread, tender, roasted spaghetti squash steps in as the perfect base, offering delicate strands that mimic pasta while soaking up all that rich, garlicky goodness. It’s comfort food meets veggie-forward brilliance, and every twirl is a party of flavors.
Beyond the indulgence, this dish brings a little wow factor to the table—each guest gets their own personal squash boat, making it as fun to serve as it is to eat. And the best part? You’ll have leftover dip! The recipe makes about 3½ cups, meaning you’ll have extra to spread, dip, drizzle, or dollop. You can use it as a creamy sandwich spread, a next-level baked potato topper, or a decadent mix-in for scrambled eggs.
Why you’ll love this recipe:
- Dip turned dinner: Brings the creamy, cheesy indulgence of spinach artichoke dip into a satisfying, veggie-powered meal.
- A little fancy, yet silly easy: Looks gourmet, but it’s simple enough for a weeknight.
- Low carb love: Spaghetti squash strands give that fork twirling fun for far fewer carbs than traditional pasta.
- Leftover dip delight: Extra dip = endless possibilities. Use it for sandwiches, baked potatoes, eggs, or enjoy it straight off a spoon. I warm a dollop in the microwave and dig in with crunchy veggies!
As a self-proclaimed spinach artichoke dip enthusiast, I can’t stop, won’t stop finding new ways to enjoy this legendary combo. Hoping you love this one as much as I do!
Try this Spinach Artichoke Pizza!
Spinach Artichoke Dip Spaghetti Squash
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.
Ingredients
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 (10-ounce) box 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
Instructions
- 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).
Make the spinach artichoke dip
- While the squash cooks, microwave frozen spinach according to package directions in a medium mixing bowl. It doesn't have to be hot; it just needs to be thoroughly thawed. Squeeze out the majority of water by pressing down with paper towels, a clean kitchen towel or cheesecloth (do your best to remove as much water as possible). Once spinach is drained, toss in the remaining ingredients and mix until well combined. Set aside.
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.
Notes
Cutting the Squash
• 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. Serving the Squash
• 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. Serving Leftover Dip
• 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, or for other spinach artichoke dip creations, including my Spinach Artichoke Dip Spaghetti Squash and Spinach Artichoke Dip Pizza. Heating Leftover Dip
To heat, either put the leftover dip in a small ramekin or casserole dish at and bake at 350˚ for about 15 minutes, or until warmed through. For ease, you can also microwave for 1 to 2 minutes or until warm.
• 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. Serving the Squash
• 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. Serving Leftover Dip
• 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, or for other spinach artichoke dip creations, including my Spinach Artichoke Dip Spaghetti Squash and Spinach Artichoke Dip Pizza. Heating Leftover Dip
To heat, either put the leftover dip in a small ramekin or casserole dish at and bake at 350˚ for about 15 minutes, or until warmed through. For ease, you can also microwave for 1 to 2 minutes or until warm.
Nutrition Information per serving
Serving Size: 1 spaghetti squash halfCalories: 220Carbohydrates: 31gProtein: 7gTotal Fat: 10g— Unsaturated Fat: 8g— Saturated Fat: 2gCholesterol: 5mgSodium: 710mgPotassium: 642mgFiber: 7gTotal Sugar: 9g— Natural Sugar: 9g— Added Sugar: 0gVitamin A: 5216IUVitamin C: 14mgCalcium: 220mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
I cannot believe that I’m the first person leaving a review for this stellar recipe! The spaghetti squash is halfway through baking, and I already know I love that squash. (I must say, however, that even after 3-4 microwave minutes before cutting hardly helped me. I was slamming the squash on the counter, with the knife in it, that’s how I cut it. Any suggestions as to what I might have done wrong would be welcome 😉
The dip, did I mention the dip? I have never made this dip myself, although I have partaken in consuming it! It’s definitely to die for delicious. I’m glad the recipe makes so much, as I’m eating it by the spoonfuls while waiting to complete the recipe.
I love your recipe ideas, and cannot wait to try more! Thank you
Hi Ellen. Thanks so much for your kind words—it’s an honor to have you as our first first-star review! And we’re so glad you enjoyed the dip! Hopefully there was enough left for the recipe, LOL! Cutting squash can be tricky, and depending on the size, you may need to add an extra minute or 2 in the microwave to get it soft enough. It may need 5-6 minutes total. Sometimes, you can get lucky and find them already cut in half at the market…so keep your eyes open!
—Team Joy
Wow. Made this tonight and we loved it. No guilt and so tasty. Thank you for all the life changing recipes!!!
Hi Amy, thanks for your sweet review! We’re grateful to have you in our community and love that we can be a part of your health journey! Here’s to many more tasty and Joyful recipes!
—Donna
Delicious and hearty!
Hi Mitzie, we’re thrilled to hear you enjoyed the recipe! Thanks for stopping by to share your comments!
—Donna
sub low far feta???
Hi Joan! You can absolutely swap feta (regular or low-fat) for the parmesan cheese… the texture and flavor will change but it will equally delicious!
Excellent! I loved everything about this recipe. It’s perfect for a wk night meal when you’re crunched for time. I actually made this for lunch on a Sunday afternoon. Very filling. Full of flavor. I sprinkled it with some low fat feta cheese instead of more parm. I would try it with goat cheese also. I’ll definitely be making this again!
Hi Nancy! So thrilled you are loving this recipe–it’s one of my favorites. I love the idea of trying it with goat cheese! Thank you for sharing this wonderful review!!