Skinny Spinach Tart with a Squash Crust

Preheat the oven to 350 F.

To make the crust, combine the flour, baking powder and salt in a bowl. Mix in the oil and then mix in the squash and milk. Knead with your hands until a dough ball forms. Press it into a 9″ tart pan (preferably one with a removable bottom). Using a fork, poke a few holes in the bottom of the dough then put the pan into the oven and bake for 15 minutes. Remove it from the oven and allow to cool for a couple of minutes but leave the oven on.

While the crust is baking, make the filling by adding the olive oil and garlic into a large saute pan. Cook on low heat for a couple of minutes, just until the garlic softens but doesn’t brown. Raise the heat to medium, add the flour and whisk together until a paste forms. Slowly whisk in the milk and continue cooking until the mixture thickens a bit. Whisk in the nutmeg and add the spinach. Season to taste with salt and pepper and allow to cook for a few minutes.

Add the spinach filling into the crust and sprinkle on the Parmesan cheese. Return to the oven for an additional 25 minutes. Makes 8 servings at less than 150 calories per slice.