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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 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
Method
- Heat oven to 400 degrees F.
- Brush cut sides of squash evenly with oil; place, cut sides down, on baking sheet.
- Bake 30 min.
- or until tender.
- Meanwhile, cook sausage with onions and garlic in large skillet on medium heat 10 min.
- or until sausage is done, stirring frequently.
- Stir in spaghetti sauce; simmer 10 min., stirring occasionally.
- Remove from heat.
- Combine ricotta, Parmesan and 1/2 cup Italiano cheese.
- Place squash halves on baking sheet; fill with layers of ricotta mixture, meat sauce and remaining Italiano cheese.
- Bake 15 to 20 min.
- or until heated through.
- Cut in half to serve.
