Cheesy Baked Spaghetti Squash with Mushroom Ragu

• 1 large spaghetti squash (3-1/2 lb./ l .6 kg), cut lengthwise in half, seeded
• 1 Tbsp. oil
• 1 onion, chopped
• 1/2 lb. (225 g) sliced fresh mushrooms
• 4 cloves garlic, minced
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 1-1/3 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided

1. Heat oven to 400 degrees F.
2. Use tines of fork to pierce skins of squash halves in several places to allow steam to escape while cooking; place, cut sides down, on parchment-covered baking sheet.
3. Bake 1 hour or until tender.
4. About 30 min.
5. before squash is done, heat oil in large nonstick skillet on medium heat.
6. Add onions; cook 5 min.
7. or until crisp-tender, stirring occasionally.
8. Add mushrooms; cook 7 min.
9. or until mushrooms release most their liquid, stirring occasionally and adding the garlic for the last minute.
10. Add pasta sauce; stir.
11. Simmer on medium-low heat 10 min., stirring occasionally.
12. Reserve 1/2 cup sauce for later use.
13. Remove squash from oven.
14. Run fork over squash flesh to form spaghetti-like strands.
15. Add to remaining sauce in skillet along with the Parmesan and 1 cup shredded cheese; mix lightly.
16. Spoon into squash halves; top with reserved sauce and shredded cheese.
17. Bake 10 min.
18. or until shredded cheese is melted.

oil, onion, mushrooms, garlic, pasta sauce, cheese, barrel

Taken from www.kraftrecipes.com/recipes/cheesy-baked-spaghetti-squash-mushroom-ragu-184210.aspx (may not work)