Parmesan Crusted Squash with Fresh Tomato Sauce

Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.

Put breadcrumbs, Parmigiano-Reggiano, parsley and red pepper flakes into a wide, shallow dish and mix well. Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture. Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes.

Meanwhile, put sun-dried tomatoes, fresh tomatoes, orange juice, salt and pepper into a food processor or blender and puree until smooth. Serve squash hot or at room temperature with tomato sauce on the side.