This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping!



Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly.

  • In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.

  • Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish.

  • In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes.

Reviews (3)

200 Ratings
  • 5 star values: 33
  • 4 star values: 61
  • 3 star values: 57
  • 2 star values: 41
  • 1 star values: 8
Rating: Unrated
Prep time 15 minutes - in what universe?? I guess maybe, if you happen to have 5 cups of roasted spaghetti squash in your fridge already. I must be strange because I rarely do. I thought this was just okay, but my husband enjoyed it.
Rating: Unrated
Made this tonight to go with simple pan-broiled porkchops, and it was a hit with the adults at the table. The kids thought it looked unappetizing. That said, it was a delicious side that tasted much richer than it was. My grocery was out of fresh sage so I subbed 1 tsp dried rubbed sage, and I used plain dry breadcrumbs instead of fresh. I also mixed in a little tiny bit of melted butter since dry breadcrumbs don't work well by themselves. Used anchovy paste instead of anchovies... Delish!
Rating: Unrated
I made a half portion of this recipe just last night and I have to say that it was excellent, a real crowd pleaser. It was easy, quick and tasted great. I did modify the topping slightly - sub'd panko for the bread crumbs, and added butter to the panko along with the Parmesan and fresh sage. Yum! I'll definitely make this again!