Baked Spaghetti Squash Lasagna Style

Recipe View Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View Lightly coat a baking sheet with cooking spray. Place the squash halves cut-side down on the prepared sheet. (2 minutes)

Recipe View Bake the squash in the preheated oven until a knife can be easily inserted into the flesh, approximately 35 minutes. Remove from the oven and allow to cool slightly. (35 minutes)

Recipe View While the squash is baking, grease a nonstick saucepan with cooking spray and place over medium heat. Sauté the onion and garlic until softened and golden brown, about 8 minutes. Stir in the stewed tomatoes, dried basil, bouillon cube, and black pepper. Cook, stirring occasionally, until the sauce has thickened slightly, about 15 minutes. (23 minutes)

Recipe View Once the squash is cool enough to handle, use a fork to scrape out the strands of spaghetti squash, reserving the shells. (5 minutes)

Recipe View Layer each squash half with a spoonful of the tomato sauce, a layer of spaghetti squash strands, chopped olives, and mozzarella cheese. Repeat the layers until the shells are full or all the ingredients are used. Top with the shredded Parmesan cheese. (15 minutes)

Recipe View Return the filled squash halves to the preheated oven and bake until the Parmesan cheese is melted and golden brown, about 20 minutes. Let cool slightly before serving. (20 minutes)