Spaghetti Squash Lasagna

I love this healthy way to enjoy lasagna. Besides all the cheese, it's a very healthy dinner. My inlaws keep giving me tomatoes from their garden, and they are so delicious, I just had to use them in my recipe today!
**My camera is acting up again, and is refusing to take pictures. These are done with my cell phone and Sawyer's camera.**

Spaghetti Squash Lasagna
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
4 cups fresh chopped tomatoes (I put mine on pulse in the cuisenart)
(if no fresh tomatoes you can use 2 (14 ounce) cans stewed tomatoes)
1 tablespoon dried basil
1 cube vegetable bouillon
1 tsp. black pepper
1 1/2 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese


Preheat oven to 350 degrees F (165 degrees C).
Place squash halves cut side down on a Silpat or a cookie sheet sprayed.
Bake squash 30 minutes, let 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, 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, or until Parmesan cheese melts.