Third and final version of the Layered Casserole:

1 1/2 pounds lean ground beef

1 medium to large size spaghetti squash

1 jar Prego three cheese pasta sauce

3/4 cup whole milk

1 (8 ounce) container sour cream

10-12 ounces ricotta cheese

1 cup shredded Cheddar cheese

1. Cut spaghetti squash in half, season with salt and pepper. Place on generously olive oiled cooking sheet, face down. Cook for 30-45 minutes at 350 degrees F.
2. Meanwhile, place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown.
3. Once ground beef is cooked, combine pasta sauce and milk with beef and simmer until thickened. About 20 minutes.
4. Take spaghetti squash out of the oven, let cool for 5-10 minutes. Scrape the "spaghetti" out of the squash .
5. Put spaghetti squash into meat mixture. Place mixture in a 13x9 casserole dish.
6. Mix sour cream, ricotta cheese and shredded cheddar cheese together. Place cheese mixture on top of meat mixture in dish.
7. Cook at 350 degrees F for 30 minutes or until bubbly around edges.
8. Let cool for 10 minutes and enjoy!