Spaghetti Squash Lasagna

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 1 onion, chopped
• 2 cloves garlic
• 1lb sausage (this can be left out for a veggie lasagna)
• 2 (14 ounce) cans stewed tomatoes (for a less chunky sauce you might opt for diced tomatoes)
• 1 tablespoon dried basil
• 1 cube bouillon (our choice of flavor vegetable or chicken)
• black pepper to taste
• 1/4cup black olives, chopped (for non-olive lovers this can be left out as well)
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Directions

1. Preheat oven to 325 degrees.  Spray a baking sheet with a cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35-45 minutes, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, over medium heat, saute the onion and garlic until golden brown. Add the sausage and cook till no longer pink.  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. 
4. In a 9X13 baking dish layer with sauce, squash strands, olives, and mozzarella cheese. Repeat layer and top with Parmesan cheese.
5. Bake for 20 minutes, or until Parmesan cheese melts.

*This recipe is KID APPROVED and is a great alternative for those Atkins followers watching their carbs