Baked Spaghetti Squash Lasagna

• 1 each spaghetti squash halved lengthwise and seeded
• 1 each onions chopped
• 6 cloves garlic or to taste, crushed
• 28 ounces tomatoes, canned stewed, 2 cans
• 3 tablespoons basil freshly chopped, or 1 tablespoon dried
• 1 cube vegetable stock
• 1 x black pepper freshly ground, to taste
• 15 ounces black olives 1 can, sliced
• 1 cup mozzarella cheese shredded
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated or shredded

1. Preheat oven to 325F (160C).
2. Coat a baking sheet slightly with cooking spray.
3. Set squash halves cut side down on the baking sheet.
4. Bake 40 to 50 minutes until a fork or a small sharp knife can be easily inserted into the skin.
5. Remove from oven, and let cool.
6. Meanwhile, coat a non-stick saucepan with cooking spray or a little bit vegetable oil over medium heat.
7. Stir in the onion and garlic, cook until golden brown.
8. Stir in tomatoes, basil, bouillon cube, and black pepper.
9. Cook for 14 to 16 minutes, or until you have a medium thick sauce.
10. Remove squash strands, reserving the two shells for the final baking.
11. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese in the reserving shells (Or you can use a large baking dish)
12. Repeat layers until two shells are full, or until all of the ingredients are finished.
13. Sprinkle Parmesan cheese on top of each shell or baking dish.
14. Bake for 20 minutes, or until cheese melts and golden brown.
15. Cool for a few minutes.
16. Serve warm.

onions, garlic, tomatoes, basil freshly, vegetable stock, black pepper, black olives, mozzarella cheese, parmesan

Taken from recipeland.com/recipe/v/baked-spaghetti-squash-lasagna--51675 (may not work)