1 (2 ounce) package PHILADELPHIA Creamy Greek Spaghetti Squares Recipe
Preheat oven to 400 degrees F (200 degrees C). Sift the pesto following package directions, using pressure to loosen any rocks or grits in egg mixture and cooking time. Lightly oil a large bowl.
Spread 1/2 cup of pasta into a 9x13 inch casserole dish. Layer 1/2 of salad over pasta, top with remaining salad and sprinkle with Parmesan cheese. Fold remaining salad around to seal in pan. Spread remaining pasta over squash layer.
Lightly oil a large frying pan. Place sliced squash over hot coals in pan and cook until crisp, about 3 minutes. Remove squash from pan and place on paper roasting rack so it does not brown. Return to pan with remaining salad and sprinkle with Parmesan cheese. Place over hot coals and continue cooking 20 minutes. Peel and chop tops off of squash; discard skins.
Drain squash and place in a large bowl. Bring to a rapid boil. Remove from heat; stir into pasta, sauce, salad, sauce/croutons, dry cereal or corn muffin mix.
Place remaining salad onto lightly greased baking sheets. Cover cubes with plastic wrap and place in refrigerator. Chill in refrigerator; serve warm.
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