Spaghetti Squash Lasagna

1 spaghetti squash, cut lengthwise and seeded
1 onion, chopped
2 Tbsp minced garlic
2 14 oz cans stewed tomatoes (garlic and onion is my favorite)
1 Tbsp dried basil
1 cube vegetable boullion
salt and pepper to taste
15 oz can black olives, chopped
1 cup mozarella, shredded
1 cup parmesan, shredded

Cook squash, cut side down on a greased cookie sheet at 325 for 35-40 minutes. Cool. Saute onions and garlic. Stir in tomatoes, basil, boullion, salt and pepper. Cook 15 minutes until medium thick. Shred squash and keep shells. Layer each shell with a spoonful of tomato sauce, squash, olives, and mozarella cheese. Repeat, ending with tomato sauce and top with parmesan cheese. Bake at 325 for 20-25 minutes.