LASAGNA-STUFFED SPAGHETTI SQUASH

Lasagna-Stuffed Spaghetti Squash image

Imagine a cheesy, meaty lasagna stuffed into squash halves instead of layered with noodles. When spaghetti squash is in season, this dish is a must-try!

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings

Number Of Ingredients 9

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Ingredients

2 spaghetti squash (3 lb.), halved, seeded
1 Tbsp. oil
1 lb. Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/2 cup POLLY-O Natural Part Skim Ricotta Cheese
1/4 cup KRAFT Shredded Parmesan Cheese
1 cup KRAFT Shredded Italian* Five Cheese Blend, divided

Steps:

Heat oven to 400ºF.
Brush cut sides of squash evenly with oil; place, cut sides down, on baking sheet. Bake 30 min. or until tender.
Meanwhile, cook sausage with onions and garlic in large skillet on medium heat 10 min. or until sausage is done, stirring frequently. Stir in pasta sauce; simmer 10 min., stirring occasionally. Remove from heat. Combine ricotta, Parmesan and 1/2 cup Italian Cheese.
Place squash halves on baking sheet; fill with layers of ricotta mixture, meat sauce and remaining Italian cheese. Bake 15 to 20 min. or until heated through. Cut in half to serve.

Nutrition Facts : Calories 380, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g