1 1/2 lb. yellow squash, cut in 1/4 inch slices
1 1/2 lb. zucchini, cut in 1/4 inch slices
Ground pepper
Paprika
15 oz. jar spaghetti sauce
1/4 c. water
1 sm. clove garlic, minced
1 tbsp. chopped fresh parsley
1 tsp. dried basil leaves
2 oz. mozzarella cheese, shredded (1/2 c.)
1/4 c. grated Parmesan cheese
1 c. ricotta cheese

Preheat broiler. Coat 6 cup baking dish with non-stick cooking spray. Arrange half of squash slices on large baking sheet; sprinkle with pepper and paprika. Broil 6 inches from heat, 4 minutes or until lightly browned. Place in prepared dish. Boil remaining squash. Reset oven to 400 degrees. Meanwhile, in medium sauce pan, over medium-low heat, combine spaghetti sauce, water, garlic, parsley and basil. On waxed paper, combine mozzarella and Parmesan cheese. Combine ricotta with 1 tablespoon hot sauce. Spread ricotta over squash in baking dish. Spread half of sauce over ricotta; sprinkle with half mozzarella mixture. Layer remaining squash, sauce and cheese. Bake 20 minutes or until bubbly hot. Serves 4. 290 calories with each serving.