Skillet Squash Parmesan
- 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
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.