Cooking Instructions
- 1
Pierce squash with fork several times. microwave on high for 15 to 20 minutes or until tender when pierced with a knife
- 2
Immediately after cooking, cut squash in half, remove seeds, scrape squash in to colander lined with paper towel. Let it cool all the way and make sure all the water is drained out. ( I've made this 3 times and I never can get all the water out. So do your best)
- 3
Heat oven to 350
- 4
While squash is cooling, brown meet and onion in large skillet, drain off fat. return to skillet. Stir in spaghetti sauce and half teaspoon of seasoning
- 5
Put drained squash in to a large mixing bowl, add flour, toss to coat. Add butter, eggs, parmesan, and garlic; mix lightly.
- 6
Spoon into 10 inch casserole dish sprayed with cooking spray
- 7
Top with meat sauce, then mozzarella cheese and remaining seasoning
- 8
Bake for 30 to 35 minutes or until squash mixture is heated through and cheese is melted
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