Lasagna-Stuffed Spaghetti Squash

• 2 small spaghetti squash (4 lb./1.8 kg), halved, seeded
• 1 Tbsp. oil
• 1 lb. (450 g) Italian sausage, casings removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 cup ricotta cheese
• 1/4 cup Kraft 100% Parmesan Shredded Cheese
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided

1. Heat oven to 400 degrees F.
2. Brush cut sides of squash evenly with oil; place, cut sides down, on baking sheet.
3. Bake 30 min.
4. or until tender.
5. Meanwhile, cook sausage with onions and garlic in large skillet on medium heat 10 min.
6. or until sausage is done, stirring frequently.
7. Stir in spaghetti sauce; simmer 10 min., stirring occasionally.
8. Remove from heat.
9. Combine ricotta, Parmesan and 1/2 cup Italiano cheese.
10. Place squash halves on baking sheet; fill with layers of ricotta mixture, meat sauce and remaining Italiano cheese.
11. Bake 15 to 20 min.
12. or until heated through.
13. Cut in half to serve.

oil, italian sausage, onion, garlic, pasta sauce, ricotta cheese, cheese, cheese

Taken from www.kraftrecipes.com/recipes/lasagna-stuffed-spaghetti-squash-176112.aspx (may not work)