Cheesy Baked Spaghetti Squash with Mushroom Ragu

1. 1

   Heat oven to 400 degrees F.

2. 2

   Use tines of fork to pierce skins of squash halves in several places to allow steam to escape while cooking; place, cut sides down, on parchment-covered baking sheet.

3. 3

   Bake 1 hour or until tender.

4. 4

   About 30 min.

5. 5

   before squash is done, heat oil in large nonstick skillet on medium heat.

6. 6

   Add onions; cook 5 min.

7. 7

   or until crisp-tender, stirring occasionally.

8. 8

   Add mushrooms; cook 7 min.

9. 9

   or until mushrooms release most their liquid, stirring occasionally and adding the garlic for the last minute.

10. 10

    Add pasta sauce; stir.

11. 11

    Simmer on medium-low heat 10 min., stirring occasionally.

12. 12

    Reserve 1/2 cup sauce for later use.

13. 13

    Remove squash from oven.

14. 14

    Run fork over squash flesh to form spaghetti-like strands.

15. 15

    Add to remaining sauce in skillet along with the Parmesan and 1 cup shredded cheese; mix lightly.

16. 16

    Spoon into squash halves; top with reserved sauce and shredded cheese.

17. 17

    Bake 10 min.

18. 18

    or until shredded cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.