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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 18 |
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This is a great alternative to a spinach-artichoke dip. Instead of using fresh spinach, this is an even tastier combination. Serve it hot with tortilla chips or crackers. Ingredients:
1 spaghetti squash, halved and seeded |
1/4 cup butter |
1/2 cup mayonnaise |
1 cup grated parmesan cheese |
2 cups grated monterey jack cheese |
3 tablespoons grated parmesan cheese for topping |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
3. Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
4. Bake in preheated oven until cheese melts, about 20 minutes.
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