Prep
15-30 mins
Cook
35 MIN
Calories
310
Ingredients
1
spaghetti squash (3 lb.)
1/2 lb
lean ground beef
1-1/2 cups
CLASSICO Tomato and Basil Pasta Sauce
1 tsp
dried Italian seasoning, divided
2 tbsp
flour
3 tbsp
butter, melted
3
eggs, beaten
1/3 cup
Grated Parmesan Cheese
2 cloves
garlic, minced
1 cup
Finely Shredded Italian* Five Cheese Blend
Instructions
Step 1
Heat oven to 350ºF.
Step 2
Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
Step 3
Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
Step 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.
Step 5
Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.