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Layered Summer Squash & Tomato Spaghetti |
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Ingredients
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*2 lbs summer squash, cut diagonally into 1/4 inch slices
*1/2 tsp garlic salt, divided
*1/2 tsp black pepper, divided
*4 plum tomatoes, thinly sliced
*1 (14.5 oz) can Italian-style diced tomatoes
*2 C Italian cheese blend, shredded
*1/4 C Parmesan cheese, grated
*1/2 lb spaghetti noodles, cooked and drained
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Directions
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1. Preheat oven to 400 degrees.
2. Lightly spray a baking sheet.
3. Place squash on baking sheet and sprinkle with half of the garlic salt and half of the black pepper.
4. Bake 20 minutes, or until tender, in preheated oven.
5. Season the sliced tomatoes with the remaining garlic salt and pepper.
6. When squash is done cooking, form layers in a large skillet like this: 1/2 diced tomatoes, 1/2 cooked squash, 1/2 tomato slices, 1/2 shredded cheese - then repeat the layers.
7. Cover skillet and simmer slowly, without stirring, 25 minutes.
8. Put cooked noodles on plates and top with a scoop of layered mixture.
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Story
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When you think of spaghetti sauce you may not automatically think of summer squash. I must recommend you try this. The combination of tomatoes and summer squash is delightful and flavorful. Of course, using two cheeses helps make this dish a hit, even with kids.
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