Baked Spaghetti Squash Lasagna

I planted spaghetti squash this year. It was my first-ever garden and I planted every seed in the package. Needless to say, the spaghetti squash took over and produced abundantly! Since my family is getting a bit bored with plain spaghetti squash with olive oils and herbs and spaghetti squash in place of spaghetti I went in search for a new way to prepare it.

I found this recipe at AllRecipes.com. The original recipe is meatless, but I replaced the olives with ground turkey.

Ingredients
* 1 spaghetti squash, halved lengthwise and seeded
* 1 onion, chopped
* 2 tablespoons minced garlic
* 2 (14 ounce) cans stewed tomatoes (I recommend draining a bit of the juice)
* 1 tablespoon dried basil
* 1 cube vegetable bouillon
* black pepper to taste
* 1 (15 ounce) can black olives, chopped (I substituted 1/2 lb ground turkey, browned and crumbled)
* 1 cup shredded mozzarella cheese
* 1 cup shredded Parmesan cheese

Directions
1. Preheat 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.
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.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Nutritional Information Serves 6 Calories: 280 | Total Fat: 15.9g | Cholesterol: 27mg