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.