CREAMY SPAGHETTI SQUASH CASSEROLE

2-pound spaghetti squash
1/2 cup Bisquick® baking mix
1/4 cup margarine or butter, softened 1/4 cup grated Parmesan cheese
1 tsp. rubbed sage
1/4 tsp. pepper
1-1/4 cups milk
1 tbsp. snipped parsley
1 can (4 oz. mushroom stems and pieces, drained

PIERCE squash with fork to allow steam to escape. Place squash on microwavable plate in microwave oven. Microwave uncovered on high (100%) 8 min.; turn squash over. Microwave uncovered until tender, 8 to 11 min. longer.
MIX baking mix, margarine, cheese, sage and pepper in 11/2-qt. microwavable casserole. Microwave uncovered on high (100%) until bubbly, 3 to 4 min.; stir in milk. Microwave uncovered on medium (50%) to boiling, 3 to 4 min.; 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 min. Spoon into shells. 6 servings.
HIGH ALTITUDE DIRECTIONS: (3500 to 6500 feet) Reserve cheese, Increase milk to 1-1/4 cups plus 2 tblsp. Microwave margarine mixture uncovered on high (100%) stirring well with whisk every minute. 3 minutes (mixture will be foamy and appear somewhat dry when stirred). Stir in cheese and milk. Microwave uncovered on medium (50%) stirring every 30 seconds until thickened, 4 to 5 minutes.