• 6servings
  • 75minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, D
MineralsZinc, Copper, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 spaghetti squash (3 lb.)

  2. 1/2 lb. ground beef

  3. 1 jar (14 oz.) spaghetti sauce

  4. 1 tsp. Italian seasoning , divided

  5. 2 Tbsp. flour

  6. 3 Tbsp. butter , melted

  7. 3 egg s, beaten

  8. 1/3 cup KRAFT Grated Parmesan Cheese

  9. 2 cloves garlic , minced

  10. 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. PIERCE squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.

  3. BROWN meat in large skillet; drain. Return to skillet. Stir in spaghetti sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.

  4. CUT squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.

  5. BAKE 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.


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