Lasagna-Stuffed Spaghetti Squash

Lasagna-Stuffed Spaghetti Squash 2 spaghetti squash (3 lb.), halved, seeded 1 Tbsp. oil 1 lb. Italian sausage 1 onion, chopped 2 cloves garlic, minced 1 jar (24 oz.) Pasta Sauce 1/2 cup Ricotta Cheese 1/4 cup Shredded Parmesan Cheese 1 cup Shredded Italian* Five Cheese Blend, divided Heat oven to 400ºF. 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 pasta sauce; simmer 10 min., stirring occasionally. Remove from heat. Combine ricotta, Parmesan and 1/2 cup Italian Cheese. Place squash halves on baking sheet; fill with layers of ricotta mixture, meat sauce and remaining Italian cheese. Bake 15 to 20 min. or until heated through. Cut in half to serve.