Directions:

• 1.

  Preheat the oven to 425˚F (220˚C).

• 2.

  Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.

• 3.

  Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.

• 4.

  Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.

• 5.

  Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.

• 6.

  Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.

• 7.

  In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.

• 8.

  Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.

• 9.

  Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles

• 10.

  Top with the fresh mozzarella cheese.

• 11.

  Bake for 30 minutes, or until the cheese is browned and melted.

• 12.

  Serve warm.

• 13.

  Enjoy!