Parmesan Squash

Servings = 2 | Serving size =1 large squash

This recipe can be multiplied by 2,3.

This recipe does not make very good leftovers.

8 ounces	yellow squash
2 lbs	water
	fresh ground black pepper
2 Tbsp	fresh herbs of your choice
1 ounce	Parmigiano-Reggiano

Place the water in a medium pot fitted with a steamer basket over high heat.

Preheat the oven to 325°F.

Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender.

Remove the steamed squash and place in a shallow baking dish. Place the dish in the oven and cook for about 10 minutes. Remove and sprinkle with pepper, fresh herbs and equal amounts of Parmigiano-reggiano.

Return the pan to the oven and cook until the parmesan is melted (about 5 minutes).

Nutrition Facts

Serving size: 1 large squash | Servings 2

Calories 99 | Calories from Fat 37

Amount Per Serving (% Daily Value)

Total Fat 4g (7%) | Saturated Fat 2g (112%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 10 mg (3 %) | Sodium 233 mg (10 %)

Total Carbohydrates 10g (3%) | Sugars 0g

Dietary Fiber 4g (17%) | Protein 7g

Vitamin A 8% | Vitamin C 32 % | Calcium 22% | Iron 7%

Vitamin K 0 mcg  | Potassium  497 mg | Magnesium  54 mg