Instructions: Heat oven to 425 degrees. In a pie plate, combine cornmeal, parmesan cheese and flour. Place buttermilk in a med. bowl. Dip squash in buttermilk; allow excess to drip off. Dredge in cornmeal mixture: turn to coat well. Place on a greased baking sheet. Coat squash well with olive oil cooking spray. Bake 20 mins, turning once, or until golden brown. If you have leftovers dont reheat in a microwave or they will get soggy. Instead bake a 350 degrees for 10 mins. or until heated through and crisp.

NOTES : Variation-This recipe is also good with tomatoes or eggplant.

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