Skillet Summer Squash Parmesan.
Courtesy of Family Circle
3 large summer squash, about 2 pounds
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
4 plum tomatoes, thinly sliced
1 can (14-1/2 ounces) Italian flavored diced tomatoes
2 cups reduced-fat Italian blend shredded cheese
1/4 cup grated Parmesan
1/2 pound whole wheat spaghetti
1. 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.
2. 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.
3. Cover and simmmer for 25 minutes over low heat.
4. Meanwhile, prepare pasta following package directions.
Makes: 6 servings
Prep: 15 mins
Bake: 20 mins at 400°F
Cook: 25 mins
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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