Pesto-Topped Grilled Squash

Ingredients 1/2 cup chopped fresh basil 1/4 cup toasted pine nuts 1 tablespoon extra-virgin olive oil 1 tablespoon grated Parmesan cheese 1 clove garlic, minced 2 teaspoons lemon juice 1/4 teaspoon salt 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick Canola or olive oil cooking spray Preparation Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.