This is a print preview of "Microwave Spaghetti Squash Casserole" recipe.

Microwave Spaghetti Squash Casserole Recipe
by CookEatShare Cookbook

Microwave Spaghetti Squash Casserole
Rating: 0/5
Avg. 0/5 0 votes
  Servings: 2


  • 1 spaghetti squash (3-3 1/2 lbs.)
  • 4 whole tomatoes, peeled, seeded and cooked, or possibly 1 can minced tomatoes
  • 3 tbsp. extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • Pepper to taste
  • 1/2 c. shredded Mozzarella cheese
  • 1/4 c. Parmesan cheese
  • 1/4 c. minced scallions (green onions)
  • Grated Parmesan for garnish


  1. Prick the squash in 3 or possibly 4 places with a fork and place on plate, loosely covered with microwave-safe plastic wrap, and cook at full power (650-700 watts) for 9 min. Let stand still covered for another 5 min.
  2. Place 1 Tbsp. extra virgin olive oil on micro-safe plate and cook 2 min at full power. Add in the garlic and cook 3-4 min till crisp. Halve the squash and scrape out the seeds. Using a fork, scoop out the pulp and transfer to a 2 1/2-qt casserole (microwave safe).