A recipe.....

[Guest guest]

I know this is not a recipe list but this one is so good I have made it 4 times

since Father's Day! It sits quite well in my tummy and is pretty good for me

too which is even better! From a Weight Watcher's standpoint it has 3 points

for 1/6 of a 2 quart casserole which is pretty darn good too! Enjoy!

Squash and Tomato Bake

2 pounds yellow squash, sliced (I have also used zucchini or a mixture of both -

great color! )

1 cup water

2 (14-1/2 oz) cans stewed or diced tomatoes

1 tablespoon all-purpose flour

2 teaspoons sugar (1 pt)

1 teaspoon salt

1 teaspoon paprika

½ teaspoon garlic powder (I used fresh garlic)

1/8 teaspoon pepper

1/8 teaspoon dried basil

2 cups (8 ounces) shredded mozzarella cheese (I used park-skim)

½ cup grated Parmesan cheese

Combine squash and water in a large saucepan. Bring to a boil; cover, reduce

heat, and simmer 10 minutes or until vegetables are tender, stirring

occasionally. Remove from heat; drain.

Drain tomatoes, reserving ½ cup liquid. Combine tomatoes, reserved liquid, flour

and next 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and

simmer 5 minutes. Remove from heat.

Place half of squash in a shallow 2 quart casserole; pour one-half of the tomato

mixture over squash. Top with 1 cup mozzarella cheese. Repeat layers with

remaining squash, tomato mixture, and mozzarella cheese. Sprinkle with Parmesan

cheese.

Bake at 350 for 30 minutes. Remove from heat, and let stand 10 minutes before

serving.

6 servings at 3 points per serving

**Top will only get crusty if you broil it for a couple of minutes.