Stuffed Spaghatti Squash

 1 spaghetti squash, halved lengthwise and seeded

    1 onion, chopped

    2 tablespoons minced garlic

    1 24-28 oz jar of favorite spaghetti sauce

    1 tablespoon dried basil

    1/4 teaspoon nutmeg

    black pepper to taste

    1 (15 ounce) can chopped black olives,strained.

    1/2 cup of favorite fresh mushroom, sliced thin

    1 cup shredded mozzarella cheese

    1 cup shredded Parmesan cheese

 Preheat oven to 325 degrees F (165 degrees C). cut squash in half. you can remove seeds now or leave them in to remove later, and place it cut side down in a shallow baking dish with about a 1/4" of water.

    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 sauce, basil, nutmeg 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, mushrooms 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.