Skillet Squash Parmesan

Skillet Squash Parmesan
Skillet Squash Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    large summer squash, about 2 pounds

  • 1/2

    tsp garlic salt

  • 1/2

    tsp pepper

  • 4

    plum tomatoes, thinly sliced

  • 1

    can (14-1/2 ounce)Italian diced tomatoes

  • 2

    cups Itain blend shredded cheese

  • 1/4

    cup grated Parmesan

  • grated Parmesan

  • 1/2

    lb whole wheat spaghetti

Directions

Heat oven to 400 degrees F. Cut squash on the diagonal into 1/4-inch slices. Season with 1/4 teapoon each garlic salt and pepper. Spray 2 baking sheets with cooking spray and place squash slices on pans. Bake at 400 degrees F for 20 minutes. Season tomato slices with remaining 1/4 teaspoon each garlic salt and pepper. Spoon 1/3 of the diced tomatoes into the bottom of a large nonstick skillet. Layer half the squash, half the tomato slices, 1/3 of the diced tomatoes and half the cheese. Repeat layering. Top with Parmesan cheese. Cover and simmmer for 25 minutes over low heat. Meanwhile, prepare pasta following package directions.

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