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Preheat oven to 400°F. Cut squash on the diagonal into 1/4-inch slices. Season with 1/4 teaspoon each garlic salt and pepper. Coat 2 baking sheets with cooking spray and place squash slices on pans. Roast for 20 minutes.
Season tomato slices with the remaining 1/4 teaspoon each garlic salt and pepper. Spoon 1/3 of the diced tomatoes into the bottom of a large nonstick skillet. Layer on half the squash, half the tomato slices, 1/3 of the diced tomatoes and half the Parmesan. Repeat layering. Top with Parmesan. Cover and simmer for 25 minutes over low heat.
Meanwhile, prepare spaghetti according to package directions.
Serve the vegetable mixture over the hot spaghetti.