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!
What You Need
Original recipe yields 8 servings
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.) OLIVO by CLASSICO Traditional 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
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Let's Make It
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.
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
Prepare using extra-lean ground beef.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.