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    Spinach and Spaghetti Squash Dip

    Published: Oct 19, 2014 / 8 Comments

    38.4K shares
    • Facebook315
    Recipe Print

    Spinach and Spaghetti Squash Dip - a delicious appetizer made with cream cheese, Parmesan cheese, Mozzarella cheese, Greek yogurt (or sour cream), cooked spinach, cooked spaghetti squash, minced garlic, spiced up with a touch of Cayenne pepper. This recipe is vegetarian and gluten free.

    Spinach and Spaghetti Squash Dip in a bowl with the cracker

    Who knew that spaghetti squash combines so well with spinach and all the cheeses? I love the texture that the dip acquired with the addition of squash. I might even prefer this spinach and spaghetti squash dip over the traditional artichoke dip.

    Spinach and Spaghetti Squash Dip

    Cook's Tips

    • After you cooked the spaghetti squash, cooled it, and scraped it with a fork to remove the flesh in long strands, wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
    • You can cook spaghetti squash one or two days in advance.

    mixing spinach spaghetti squash with cheeses to make the dip (process shot)

    Once the squash is cooked and ready to be used, the dip is so easy to make. Just basically combine all ingredients until everything is heated through and melty and you're done.

    Mozzarella cheese spinach dip

    dipping the cracker in the spinach and spaghetti squash dip

    5 from 8 votes

    Spinach and Spaghetti Squash Dip

    Spinach and Spaghetti Squash Dip made with cream cheese, Parmesan cheese, Mozzarella cheese, Greek yogurt (or sour cream), cooked spinach, cooked spaghetti squash, minced garlic, spiced up with a touch of Cayenne pepper.  Gluten free and vegetarian recipe
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Appetizer
    Cuisine American
    Servings 15 servings
    Calories per serving 94 kcal
    Author: Julia

    Ingredients

    • 8 oz cream cheese cream cheese
    • ½ cup Greek yogurt or sour cream
    • ½ cup Parmesan cheese , shredded
    • 1 cup Mozzarella cheese , shredded
    • 1 cup spaghetti squash , cooked and wringed out (see instructions below)
    • 1 cup spinach , cooked
    • 4 garlic cloves , minced
    • Cayenne pepper
    • Salt

    Instructions 

    How to cook spaghetti squash

    • The recipe requires 1 CUP COOKED spaghetti squash. 1 CUP COOKED spaghetti squash is usually ¼ of a whole spaghetti squash. First 5 steps describe how to cook spaghetti squash (this can be done 1 or more days in advance).
    • Preheat oven to 425 Fahrenheit.
    • Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
    • Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
    • Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.
    • Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters

    How to make spinach and spaghetti squash dip

    • In a medium pan, combine cream cheese, Greek yogurt, Parmesan cheese, Mozzarella cheese, and stir, over medium heat, until cream cheese melts.
    • Stir in spinach and spaghetti squash and cook for 1-2 minutes over low-medium heat, until everything is well combined and creamy. Stir in minced garlic, and remove from heat.
    • Season spinach and spaghetti squash dip with Cayenne pepper and salt, to taste.

    Nutrition

    Nutrition Information
    Spinach and Spaghetti Squash Dip
    Amount per Serving
    Calories
    94
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    4
    g
    25
    %
    Cholesterol
     
    25
    mg
    8
    %
    Sodium
     
    153
    mg
    7
    %
    Potassium
     
    58
    mg
    2
    %
    Carbohydrates
     
    1
    g
    0
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    475
    IU
    10
    %
    Vitamin C
     
    0.9
    mg
    1
    %
    Calcium
     
    104
    mg
    10
    %
    Iron
     
    0.2
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword spaghetti squash dip, spinach dip
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Bacon and Cheese Stuffed Mushrooms
    Chicken and Spinach Soup with Vegetables »
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    Reader Interactions

    Comments

    1. Liza

      November 24, 2022 at 4:35 am

      Delish!

      Reply
      • Julia

        November 24, 2022 at 4:01 pm

        Liza, glad you tried it and loved it! 🙂

        Reply
    2. Beja

      February 07, 2016 at 12:56 pm

      I made this for a tv show watching party, and it disappeared. Freaking good.

      Reply
    3. Kathleen Richardson

      October 25, 2015 at 4:27 pm

      Perhaps wring the liquid out of the spaghetti squash with cheesecloth.

      Reply
    4. Janet Fazio

      December 11, 2014 at 9:35 am

      What a sneaky way to get more veggies in. I like it!

      Reply
    5. Matt @ Runner Savvy

      October 19, 2014 at 8:16 pm

      Oh this looks great! #yum

      Reply
    6. Monique

      October 19, 2014 at 1:06 pm

      Looks so appetizing!
      Tonight your chicken pasta sun dried tomato dish!

      Reply

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