Lasagna-Stuffed Spaghetti Squash

• 2 spaghetti squash (3 lb.), halved, seeded
• 1 Tbsp. oil
• 1 lb. Italian sausage
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES 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

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 pasta sauce; simmer 10 min., stirring occasionally.
8. Remove from heat.
9. Combine ricotta, Parmesan and 1/2 cup Italian Cheese.
10. Place squash halves on baking sheet; fill with layers of ricotta mixture, meat sauce and remaining Italian 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, pollyo natural part skim ricotta cheese, parmesan cheese, italian

Taken from www.kraftrecipes.com/recipes/lasagna-stuffed-spaghetti-squash-168170.aspx (may not work)