MAKEOVER: Spaghetti Squash (by BJUBILEE)

-1 spaghetti squash, cut length wise
-2 tbsp olive oil
-1 1/2 cups chopped tomato
-1 onion, chopped
-1 clove garlic, minced
-3 tbsp sliced black olives
-2 tbsp fresh chopped basil
-1 cup mozzerella cheese
-1 cup cooked lentils

1. Preheat oven to 350 degrees F. Lightly grease a baking sheet, or line with foil.

2. Place squash face down on baking sheet, and bake for 25-35 minutes, or until sharp knife can be inserted with little resistance. Remove squash from oven and cool enough to handle.

3. Meanwhile, heat oil in skillet over medium heat. Saute onion in oil until tender. Add garlic and saute for about 3 minutes. Stir in tomatoes and heat until warm.

4. Using a spoon or fork, scoop stringy squash meat and place in a medium bowl. Toss with sauted vegetables, basil, olives, lentils and cheese. Serve warm.