This is from Kraft Kitchen for October. It sounds good, and could be
adjusted as people choose.


1spaghetti squash (3 lb.)
1/2 lb. ground beef
1 jar (14 oz.) spaghetti sauce
1 tsp. Italian seasoning, divided
2 Tbsp. flour
3 Tbsp. butter, melted
3 eggs, beaten
1/3 cup KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Make It

HEAT oven to 350ºF.

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

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.

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.

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