Best Spaghetti Squash Dip Recipes

PORK CHOPS WITH MUSHROOM CREAM AND HAZELNUTS, ROASTED BLOOMING ONION WITH RANCH DIP, ROASTED SPAGHETTI SQUASH

Pork Chops with Mushroom Cream and Hazelnuts, Roasted Blooming Onion with Ranch Dip, Roasted Spaghetti Squash image

Provided by Robin Miller : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
4 extra-large yellow onions (the biggest ones you can find!)
Salt and freshly ground black pepper
1 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
4 boneless pork loin chops, trimmed of fat
2 cups sliced wild mushrooms (any variety, combination)
3 cloves garlic, minced
1 cup reduced-sodium chicken broth
1/2 cup heavy cream
1/4 cup chopped hazelnuts
1/4 cup freshly chopped parsley leaves
1/2 cup ranch dip

Steps:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown.
Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal.

SPAGHETTI SQUASH DIP

Spaghetti Squash Dip image

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.

Provided by HOLLYG1

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 1h5m

Yield 18

Number Of Ingredients 6

Ingredients

1 spaghetti squash, halved and seeded
¼ cup butter
½ cup mayonnaise
1 cup grated Parmesan cheese
2 cups grated Monterey Jack cheese
3 tablespoons grated Parmesan cheese for topping

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
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.
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.
Bake in preheated oven until cheese melts, about 20 minutes.

Nutrition Facts : Calories 152.9 calories, Carbohydrate 3.2 g, Cholesterol 25.9 mg, Fat 13.3 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 224.5 mg, Sugar 0.2 g