Baked Spaghetti Squash Lasagna-Style

Baked Spaghetti Squash, Lasagna-Style

Prep Time: 30 minutes. Start to Finish: 1 hour and 15 minutes. Serves: 6

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

1 onion, chopped

2 tablespoons fresh minced garlic

28 ounces stewed tomatoes

1 tablespoon dried basil

1 cube vegetable bouillon

1 (15 ounce) can black olives

1 cup chopped mushrooms

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

Black pepper to taste

Directions:

Preheat oven to 325 degrees

Spray a baking sheet with a thin layer of cooking spray (Please note, that we DON'T personally use Pam or anything similar. we purchased a Misto and fill it with grape-seed oil since it has a higher smoke-point than olive oil!). 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, allowing it to cool.

Meanwhile, spray a non-stick saucepan with cooking spray (again, use the Misto!). Over medium heat, saute the onion and garlic until golden brown.
Stir in the tomatoes, basil, bouillon, and black pepper.
Cook for about 15 minutes, or until you have medium thick sauce.
Remove squash strands with a fork, reserving the shells.
Layer each half with a spoonful of sauce a layer of spaghetti squash strands, olives, mushrooms 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.