Cookin for the boyz

I love to cook. I don't know what took me so long to explore this side of me... but it is true. I love to create a masterpiece and then have my hubs taste it for the first time to see his reaction. This month, I have not had only 1 1/2 boys in the house, but 2 1/2 (Adam, Brian and Tyson) boys to cook for. I know, Brian no way expects to be cooked for... but honestly, it works out great because I usually make too much food because cooking for just 2 can be hard!

Anyways, I have my personal favorites that I make about every 1-2 weeks, so I decided I need to start branching out again. And that led me to this recipe below. I made it last night... seriously so easy and you know its good when you not only get compliments that night on it, but then Brian walks in the house today after being at the hospital and says how delicious it was and how he considered eating some for breakfast :)

Anyways, here it is:

Spagetti Squash Lasagna:
Note: I didn't put a boullian cube in the sauce and it still tasted great. And I just used a regular cooking dish, instead of serving in the shells....

Ingredients:
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Directions
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.
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.