Middle Eastern Egg Noodles with Squash, Yogurt and Almonds

Oh wow. This is delicious! Super simple, and very healthy for you as well. It makes a lot and is great left over. Try it, love it!

3/4 C. plain non-fat yogurt
1 large clove garlic, minced
1/8 tsp. salt
1 tsp. dried mint

1 Tbsp. EVOO
1 1/2 C. chopped onion
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. ground cinnamon
1/2 tsp. black pepper
1 (28 oz.) can crushed tomatoes
1/2 C. water
4 C. (1 lb.) 1/2-in. cubed butternut squash
8 oz. whole wheat egg noodles
2/3 C. coarsely chopped almonds

*Combine the yogurt, garlic, salt and mint. Refrigerate until ready to use.
*Saute onions in the olive oil until translucent. Add the spices and simmer 30 seconds.
*Add crushed tomatoes, water and squash. Simmer for 15 minutes, or until squash is tender.
*Cook noodles according to directions.

*Serve noodles topped with tomato sauce mixture, and top with the yogurt mixture and almonds. Enjoy!