Spaghetti Squash Casserole

1/4  cup		Best Foods Real Mayonnaise
1/4  cup		Heavy Whipping Cream
3		Extra Large Raw Whole Eggs
3/4  cup		Kraft Cheddar & Monterey Jack Cheese - Shredded
2  tablespoons		Land O'Lakes Butter - Salted
1/4  cup		Kraft Parmesan Cheese
3  cups		Spaghetti Squash - Cooked with Salt, Drained

Tip: Click on the ingredient links to learn the nutritional information for all the Spaghetti Squash Casserole ingredients. The serving size for any ingredient in Spaghetti Squash Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

P;ace cooked spaghetti squash strands into a large bowl. Add butter and grated parmesan cheese.

Mix mayo, cream, eggs and 1/2 cup of the Sargento's cheese in a bowl.

Pam-spray (or butter) a 1 quart casserole dish. Put about 2 inches of spaghetti squash into the dish. Pour one-half of mayo/cream/eggs/cheese mixture over squash. Put second layer of spaghetti squash on top (you may have some left over) and pour remaining mayo/cream/egg mixture over squash. Sprinkle last 1/4cup of Sargento cheese over top.

Cover casserole, bake at 350 for 20 minutes, then uncover and bake another 15 minutes or until cheese on top is slightly brown. Freeze leftovers in single serving containers for a quick lunch-to-go.