Squash & Tomato Bake

My obsession lately has been roasted vegetables.  It's such an easy, delicious way to eat veggies.

Recipe from BHG.com
Yields 8 servings.
113 calories per serving.

INGREDIENTS

2 lbs yellow squash

1 tbsp flour

2 tsp sugar

1 tsp paprika

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp basil

1/8 tsp pepper

2 14.5 oz cans stewed tomatoes

1/2 c mozzarella, shredded

1/2 c parmesan cheese, shredded

DIRECTIONS

Preheat oven to 350.

In a large pot, bring an inch of water to a boil.

Add squash, cover, & cook for 4 minutes.

Meanwhile, in a large bowl stir together flour, sugar, paprika, salt, garlic powder, basil, & pepper.

Stir in tomatoes.

In a two quart baking dish, layer half of the squash & half of the tomato mixture.

Repeat layers.

Bake uncovered for 25 minutes.

Sprinkle with cheeses & bake for 5 more minutes.