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: For nutritional information on all the ingredients in Spaghetti Squash Casserole just click on each ingredient name. Then adjust the serving size for any Spaghetti Squash Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.