Meatless Main Dishes: Baked Spaghetti Squash Lasagna Style

1 spaghetti squash, halved lengthwise and seeded1 onion, chopped2 tablespoons minced garlic2 (14 ounce) cans stewed tomatoes1 tablespoon dried basil1 cube vegetable bouillonblack pepper to taste1 (15 ounce) can black olives, chopped1 cup shredded mozzarella cheese1 cup shredded Parmesan cheesePreheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. 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, and cool. 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. 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 for 20 minutes in the preheated oven, or until Parmesan cheese melts. Amount Per Serving  Calories: 280 | Total Fat: 15.9g | Cholesterol: 27mg Powered by ESHA Nutrient Database

Baked Spaghetti Squash Lasagna Style

Servings Per Recipe: 6

Amount Per Serving

Calories: 280

Total Fat: 15.9gCholesterol: 27mgSodium: 1294mgTotal Carbs: 24.5g    Dietary Fiber: 5.8gProtein: 14.1g VIEW DETAILED NUTRITION
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