Spaghettie Squash Parmagiana Bake

1/2  cup		medium spaghetti squash in half lengthwise
250  mL		chopped onion
50  mL		KRAFT SIGNATURE Sundried Tomato & Oregano Dressing
250  mL		Mozzerlla Cheese
28  fl. oz.		Del Monte Diced Tomatoes
1  cup		kraft finely shredded parmesean cheese

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

CUT 1 medium spaghetti squash in half lengthwise. Place cut side down in a microwaveable dish with 1/4 cup (50 mL) water. Microwave on HIGH for 7 minutes; let stand. Repeat with other half. Scoop out cooked squash and place in a large casserole dish.

MEANWHILE, cook 1 cup (250 mL) each chopped onion, chopped parsley, sliced mushrooms and 1 can (28 oz/796 mL) drained diced tomatoes in 1/4 cup (50mL) KRAFT SIGNATURE Sundried Tomato & Oregano Dressing. Add vegetables to cooked squash. Stir in 1 cup (250mL) each grated KRAFT Mozzarella Cheese and KRAFT 100% Parmesan Grated Cheese.

TOP with additional Mozzarella cheese and bake at 400°F (200°C) for 30 minutes or until thoroughly heated.