Yellow Squash Spaghetti Casserole

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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