|Title:||Baked Spaghetti Squash Lasagna Style|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 spaghetti squash- halved lengthwise and seeded
1 onion- chopped
2 T minced garlic
2 cans (14 oz. each) stewed tomatoes
1 T dried basil
1 cube vegetable bouillon
Black pepper to taste
1 can (15 oz.) black olives- chopped
1 c shredded mozzarella cheese
1 c shredded parmesan cheese
|Directions:||1) Preheat oven to 325F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2) Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3) Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4) 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 of the ingredients are used. Top with parmesan cheese. Bake 20 minutes or until parmesan cheese melts.