Spaghetti Squash Lasagna

Ingredients:

3 lbs spaghetti squash, cooked and cooled enough to handle

3 tbs flour

1 garlic clove, minced

1/2 tsp salt

15 ounces 0% plain Greek Yogurt 

10 ounces frozen spinach, thawed and squeezed

1/3 cup Parmesan cheese

1 cup salsa

6 ounces low fat cheese, shredded

Method:

Pre heat oven to 350. Split cooked squash lengthwise and remove seeds. Use fork to pull off in long strands. Place in large mixing bowl and toss with flour, garlic, and salt until well combined. Blend Greek yogurt, spinach and parmesan in blender until smooth. To assemble spread 1/2 cup salsa on the bottom of shallow 6 cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Top spaghetti squash with spinach mixture. Spread remaining salsa over spinach. Cover with shredded cheese. Place lasagna dish on baking sheet, bake uncovered for 40 to 50 minutes in a 350 oven or until cheese is lightly brown.