Yellow Squash Spaghetti Casserole

"This is tasty enough that even my husband likes it...and if you knew him, you would know how remarkable of a statement that is! You can modify this quite a bit by adding onions, or additional toppings like olives or pepperoni slices depending on your tastes. You can also vary the cheeses by adding in feta or mozzarella. Prep time is made very quick with a Cuisinart or other food processor...easy meal to throw together at the last second."
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Ready In:


  • 4 medium yellow squash, peeled and sliced thin
  • 1 small eggplant, peeled, sliced thin (optional)
  • 1 quart spaghetti sauce (I like it with onion in it)
  • 23 cup breadcrumbs (wheat or plain or Italian)
  • 12 cup Egg Beaters egg substitute, substitute divided
  • 2 cups cheddar cheese, divided (or mixture of your favorite cheeses)
  • 12 cup parmesan cheese


  • Preheat oven to 350°F.
  • Lightly grease 9x13-inch pan with non-stick spray.
  • Dump half of your squash and eggplant slices into the bottom of the pan.
  • Pour half of the spaghetti sauce over the veggies.
  • Sprinkle 1/3 cup of bread crumbs over sauce.
  • Trickle 1/4 cup of egg substitute over bread crumbs.
  • Top with cheddar cheese (or cheeses of your choice).
  • Repeat layers.
  • Top with Parmesan cheese.
  • Bake 40-45 minutes until veggies are tender and cheese is golden on top.
  • Let sit 10 minutes, serve and enjoy.

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I live in a small town in Oregon, still awaiting our first stop light. I work in a neighboring town as a small animal veterinarian, part-time. I have a four year old daughter and a 2 year old son. I have two large horses, a miniature horse, one dog and one cat. My husband and I enjoy anything in the out of doors. Besides spending time with family and our animals, my family and I enjoy being involved in our church and spending time with friends. Although many of my recipes posted are of desserts I like to make for family or friends, I have for the last several years ascribed to a healthier lifestyle...eating lots of protein, veggies and fruits. No, I am not a low carber....I eat the right carbs....brown rice, whole wheat bread and all in moderation. I do have several recipes posted that I use often that adhere to these guidelines. When you combine eating nutrient dense foods with monitoring your caloric intake, you can't help but be healthy! There is an awesome free website that you can use along with Zaar to help meet these goals. It is It takes a day or two to learn how to use it...but it is a fantastic resource for anyone wanting to analyze what they eat and figure out what your caloric expenditures and allowances should be. Like Zaar it also had a wonderful community of people with a common interest...staying healthy while enjoying foods. OK...enough of the plug...but I really do love that website! Zaar has been great for finding recipes that fit this lifestyle...many recipes can simply be modified to be healthy. The variety this gives us has made the difference in getting the whole family to eat that way....that's right...I don't think my daughter has tasted white bread more than two to three times in her life!!! On all four of her birthdays she turned up her nose at the cake I baked her (a once a year exception)....which made me so happy!! So thank you Zaar....for contributing to our healthy lifestyle...couldn't do it without you!!!
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