Cheesy Spaghetti Squash Bake.

Cheesy Spaghetti Squash Bake

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 medium spaghetti squash
  • 1 packet (1oz) of chicken gravy mix (I used my local grocery store brand)
  • 1/4 cup grated Parmesan cheese
  • 1 Tbsp dried, ground sage
  • 1 cup homemade croutons (you can find that recipe here), smashed (consistency kind of like panko breadcrumbs)
  • 1 cup reduced fat mozzarella cheese, shredded
  • salt and pepper to taste (totally optional – I thought it was perfect without!)


  1. Preheat oven to 400°. Lightly spray baking dish with cooking spray.
  2. With a knife, poke holes all over spaghetti squash. Place on a microwave safe dish with just a little water. (1/2″ or so). Microwave on high for 7 minutes. Let squash cool about 10 minutes before handling.
  3. Once squash is cooled, cut lengthwise down the middle. Scoop out seeds. Place halves on same microwave safe dish with 1/2″ of water. Place cut sides down in dish and heat in microwave for an additional 14 minutes or until tender.
  4. In small – medium sized sauce pan add in gravy packet with water and follow packet directions. Stir in parmesan cheese and sage, stirring continuously until sauce thickens.
  5. When squash is cool enough to handle, scrap with fork to remove inside flesh in long strands. Place in baking dish.
  6. Pour sauce over squash and mix well.
  7. Sprinkle with mozzarella cheese and top with crouton crumbs.
  8. Place in oven and bake until heated through and cheese is melted and bubbly. About 25 minutes.
  9. Let cool for about 5 minutes. Cut into 6 equally sized servings (1 cup).




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