Spaghetti Squash Lasagna

1/2 spaghetti squash 

1/2 cup grated Parmesan cheese 

1 can whole tomatoes 

12 cherry tomatoes 

Dash oregano 

Dash thyme 

1 onion 

Chop up the tomatoes in your can. Simmer your can of whole tomatoes. Add the cherry tomatoes and oregano and thyme. Simmer about 1 hour. 

Chop up onion and toss into a large pot of water. Cut squash into small sections, remove the seeds, and place in the pot. Simmer for 20 minutes. Turn the heat off and allow the squash to cool in the water for about 30 minutes. Remove the insides with a spoon, gently scraping the strands out. Toss the squash with the cheese. 

Place sauce on the bottom of a pan and place squash and cheese on top. Add the rest of the tomato sauce to the top and bake in oven for 10 minutes at 350 degrees. Lower carbs and more nutritional! 

Enjoy!