Spaghetti Squash Lasagna

• 1 spaghetti squash
• 1 lb. ground Italian sausage
• 2 poblano peppers, seeded and chopped
• 1/2 medium onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, diced
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1 can (10 oz.) no-salt-added diced tomatoes and green chiles
• 2 cups BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 2 cups KRAFT Shredded Italian* Five Cheese Blend
• 1/2 tsp. Italian seasoning

1. Cut squash in half and lay face down on a greased cookie sheet.
2. Bake 30-35 minutes or until squash is tender.
3. Scrape with fork to remove squash in strands.
4. Hint: Wrap in paper towels and refrigerate for a few hours or overnight to absorb excess moisture.
5. Stir diced tomatoes and jarred sauce together in saucepan and heat on stove.
6. Cook ground sausage in a skillet on medium-high heat until browned.
7. Add peppers; saute for a few minutes, then add onion and garlic.
8. Saute for a few more minutes.
9. Drain grease, if needed.
10. In separate bowl, mix 2 cups cottage cheese with 1 cup shredded cheese.
11. Set aside.
12. In large bowl, mix together squash, pasta sauce and tomatoes.
13. Set aside.
14. In greased 13x9x2-inch baking dish, spread 1/3 of the squash mixture evenly.
15. By layers, add half cheese mixture, half sausage, a third of the squash mix, remaining cheese mixture, remaining sausage and the remaining squash.
16. Spread 1 1/2 cups of sauce over the top.
17. Add 1 cup of Italian cheese blend over sauce.
18. Top with Italian seasoning.
19. Bake at 350 degrees for 30 minutes.
20. Let rest 15 minutes before serving.

squash, ground italian sausage, peppers, onion, garlic, pasta sauce, salt, s, shredded italian, italian seasoning

Taken from www.kraftrecipes.com/recipes/spaghetti-squash-lasagna-184765.aspx (may not work)