Skillet Summer Squash Parmesan

• 3 large summer squash, about 2 pounds
• 12 teaspoon garlic salt
• 12 teaspoon black pepper
• 4 plum tomatoes, cored and thinly sliced
• 1 (14 1/2 ounce) can Italian-style diced tomatoes
• 2 cups shredded reduced-fat Italian cheese blend
• 14 cup grated parmesan cheese
• 12 lb whole wheat spaghetti

1. Heat oven to 400 degrees.
2. Cut squash on the diagonal into 1/4-inch slices.
3. Season with 1/4 t each of the garlic salt and pepper.
4. Coat 2 baking sheets with cooking spray; place squash slices on pans.
5. Bake at 400 degrees for 20 minutes.
6. Season tomato slices with remaining 1/4 t each garlic salt and pepper.
7. Spoon 1/3 of diced tomatoes into the bottom of a large nonstick skillet.
8. Layer with half of the squash, half of the tomato slices, 1/3 of the diced tomatoes and half the Italian-blend cheese.
9. Repeat layering.
10. Top with Parmesan.
11. Cover and simmer 25 minutes over low heat.
12. Prepare pasta following package directions; serve on the side.

summer, garlic salt, black pepper, tomatoes, italianstyle diced, italian cheese blend, parmesan cheese, whole wheat spaghetti

Taken from www.food.com/recipe/skillet-summer-squash-parmesan-321824 (may not work)