Best 3 Spaghetti Squash Dip Recipes

Calling all food enthusiasts and dip lovers! Spaghetti squash dip is a fantastic appetizer or snack that combines the unique texture of spaghetti squash with creamy, flavorful ingredients. Whether you're hosting a party or just craving a delicious treat, this dip will surely impress your taste buds. With its versatility, you can customize the flavors and toppings to suit your preferences, making it a perfect dish for any occasion. So, let's embark on a culinary adventure and discover the best recipe for creating a mouthwatering spaghetti squash dip that will tantalize your senses and leave you wanting more.

Let's cook with our recipes!

SPAGHETTI SQUASH WITH TOMATOES AND PARMESAN

Spaghetti Squash With Tomatoes and Parmesan image

This simple spaghetti squash recipe with Parmesan cheese, tomatoes and garlic makes a great no-meat meal.

Provided by Diana Rattray

Categories Entree Side Dish Dinner Lunch

Time 1h40m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 medium spaghetti squash
3 tablespoons butter
2 medium tomatoes (cored, seeds removed and diced)
2 tablespoons fresh chopped basil
1 small clove garlic (crushed and finely minced)
1/2 cup grated Parmesan cheese (plus more for serving)
1/8 teaspoon ground black pepper
3/4 teaspoon salt (or to taste)

Steps:

Line a baking pan with foil and oil lightly with olive oil. Heat the oven to 375 F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibers.
Arrange the squash, cut side down, on the foil-lined pan.
Cover the pan tightly with foil and bake for 1 hour.
After an hour, turn the squash over, cover once again with foil and bake for about 20 minutes longer, or until very tender.
Scoop the squash out of its peel and toss in a large bowl with the butter, diced tomato, basil, garlic, Parmesan cheese, pepper, and salt.

Nutrition Facts : Calories 184 kcal, Carbohydrate 14 g, Cholesterol 22 mg, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, Sodium 315 mg, Sugar 6 g, Fat 13 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

BUFFALO CHICKEN SPAGHETTI SQUASH

Buffalo Chicken Spaghetti Squash image

This recipe is the most popular from my old blog, The Domestic Blonde!

Provided by Julia Kent

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy

Time 39m

Yield 2

Number Of Ingredients 7

Ingredients

1 spaghetti squash, halved and seeded, or to taste
1 (4 ounce) package cream cheese, softened
¼ cup Buffalo wing sauce
1 small cooked chicken breast, shredded
¼ cup ranch dressing
1 cup shredded Cheddar-Monterey Jack cheese blend
2 tablespoons crumbled blue cheese, or to taste

Steps:

Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

Nutrition Facts : Calories 817.8 calories, Carbohydrate 34.2 g, Cholesterol 169.2 mg, Fat 60.9 g, Fiber 0.1 g, Protein 37.3 g, SaturatedFat 30 g, Sodium 1836.7 mg, Sugar 1.3 g

DOUBLE-SPAGHETTI SQUASH

Double-Spaghetti Squash image

Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h50m

Yield 4

Number Of Ingredients 7

Ingredients

1 medium spaghetti squash (3 pounds)
4 ounces uncooked spaghetti, broken in half
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons reduced-calorie margarine, melted
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt

Steps:

Heat oven to 400° F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
Cook and drain spaghetti as directed on package.
Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.

Nutrition Facts : Calories 210, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg

Tips:

Choose spaghetti squash that is firm and has a deep yellow color.
Prick the squash with a fork before baking to prevent it from exploding.
Bake the spaghetti squash until it is tender and easily pierced with a fork.
Use a fork to scrape the squash into spaghetti-like strands.
Feel free to add other ingredients to the dip, such as cooked chicken, bacon, or vegetables.
Serve the dip warm with crackers, bread, or vegetables.

Conclusion:

Spaghetti squash dip is a delicious and healthy appetizer or snack. It is easy to make and can be tailored to your own taste preferences. The dip is a good source of fiber and vitamins, and it is also low in calories and carbohydrates. Next time you are looking for a healthy and tasty snack, give spaghetti squash dip a try.