Ingredients

The following ingredients have 6 Servings
  • 1 spaghetti squash (3 lb.)
  • 1/2 lb. lean ground beef
  • 1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
  • 1 tsp. dried Italian seasoning, divided
  • 2 Tbsp. flour
  • 3 Tbsp. butter, melted
  • 3 eggs, beaten
  • 1/3 cup KRAFT Grated Parmesan Cheese
  • 2 cloves garlic, minced
  • 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Instruction

  • Heat oven to 350ºF.
  • Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
  • Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
  • Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
  • Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.