Creamy Spaghetti Squash Casserole

Creamy Spaghetti Squash Casserole


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This delicious vegetable dish cooks entirely in the microwave, so it's great if you don't have time for the oven to heat up.

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Serving Size / Yield

1 Dish


  • 2 lb. spaghetti squash
  • 1/2 C. Bisquick baking mix
  • 1/4 C. butter or margarine, softened
  • 1/4 C. Parmesan cheese, grated
  • 1 tsp. rubbed sage
  • 1/4 tsp. pepper
  • 1 1/4 C. milk
  • 1 Tbs. snipped parsley
  • 1 4 oz. can mushroom stems and pieces, drained

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Pierce squash with fork to allow steam to escape. Place squash on microwavable plate in microwave oven. Microwave uncovered on high (100%) 8 minutes; turn squash over. Microwave uncovered until tender, 8-11 minutes longer. Mix baking mix, butter, cheese, sage and pepper in 1 1/2 quart microwavable casserole. Microwave uncovered on high (100%) until bubbly, 3-4 minutes; stir in milk. Microwave uncovered on medium (50%) to boiling, 3-4 minutes; stir in parsley and mushrooms. Cut squash lengthwise into halves; scoop out seeds. Unwind spaghetti-like flesh with fork and place in casserole; reserve shells. Fold sauce into squash. Cover and microwave on high (100%) until thickened, about 3 minutes. Spoon into shells.

Yield: 6 servings

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