Lasagna-Style Baked Spaghetti Squash

Ingredients List

• 1 spaghetti squash, halved lengthwise and seeded

• 1 onion, chopped

• 2 tablespoons minced garlic

• 2 (14 ounce) cans stewed tomatoes

• 1 tablespoon dried basil

• 1 cube vegetable bouillon

• black pepper to taste

• 1 (15 ounce) can black olives, chopped

• 1 cup shredded mozzarella cheese

• 1 cup shredded Parmesan cheese

Instructions

1. Preheat the oven to 325°F (165°C).

2. Lightly coat a baking sheet with cooking spray. Place the squash halves cut-side down on the sheet.

3. Bake the squash for about 35 minutes, or until a knife can easily pierce the flesh. Remove from the oven and let it cool.

4. Grease a nonstick saucepan with cooking spray, and sauté the onion and garlic over medium heat until golden. Add the tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes until the sauce thickens.

5. Using a fork, scrape out the squash strands, saving the shells. Layer the squash shells with a spoonful of the sauce, a layer of squash strands, olives, and mozzarella cheese. Repeat the layers until the shells are full or all ingredients are used. Top with Parmesan cheese.

6. Bake the stuffed squash in the oven for about 20 minutes, or until the Parmesan cheese has melted.

Helpful Tips

For extra flavor, consider placing the squash seeds on the same baking sheet as the squash. Sprinkle them with garlic salt and roast for about 30 minutes. These make a great appetizer option.

Nutritional Information (per serving)