Spaghetti squash... Lasagna-ish?

So I've been trying to come up with a suitable healthy substitute for lasagna. (Lasagna happens to be one of Justin's favorites!) After doing a little online searching, I found that spaghetti squash might be a good sub for actual lasagna noodles...
So, I bought a spaghetti squash and baked it whole in the oven at 375 for an hour. I pulled it out, let it cool for about 15 minutes, cut it in half, spooned out the seeds, and then shredded it using a fork! It looks JUST like spaghetti! Hence the name! Lol! I then embarked on making a "white spaghetti lasagna" as follows:

I browned some chicken, spinach, onion, fresh garlic, and baby portabello mushrooms in a pan with a tbsp of extra virgin olive oil.

For my "sauce" I used plain nonfat Greek yogurt mixed with nonfat cottage cheese an Classico pesto.

Finally, I layered the squash "noodles" with the sauce and meat mixture. To top it all off, I added some part skim shredded mozzarella cheese, oregano, and basil. I tossed it back in the oven for 40 minutes... And it was actually really good! It had great flavor and was filling as well.

My brother (thank goodness for Sam being my guinea pig for all my new recipes) and I decided that next time, I should use more of the Greek yogurt sauce and maybe more chicken. I might also add some green peppers and zucchini. All in all, I'll be making this one again!