Baked Spaghetti Squash - Lasagna Style

From Tiffany Howard

Baked Spaghetti Squash – Lasagna Style

1 spaghetti squash, halved lengthwise and seeded

1 onion, chopped

2 TB minced fresh garlic

2 (14oz) cans stewed tomatoes

1 TB Dried basil

1 cube vegetable bouillon

Black pepper to taste

1 (15 oz) can black olives, chopped

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

Preheat oven to 325*.  Spray baking sheet with cooking spray.  Place squash halves cut side down on the baking sheet.

Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted.  Remove from oven, cool.

Meanwhile, spray a non-stick saucepan with cooking spray.  Over medium heat, sauté the onion and garlic until golden brown.  Stir in tomatoes, basil, bouillon cube, and pepper.  Cook for about 15 minutes, or until you have a medium-thick sauce.

Remove squash strands with a fork, reserving the shells.  Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese.  Repeat layers until shells are full, or until all the ingredients are used.  Top with Parmesan cheese.

Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.  Serves 6.