Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"There's no sauce in the world like hunger."
-
Miguel de Cervantes, Author
The refrigerator light goes on...
These are two perfect ingredients that make a wonderful dish. The yellow squash tastes like summer and its own buttery flavor is enhanced by the parmesan. I especially like using just a little bit of rosemary for the herb.
Parmesan Squash
Servings: 2 | Serving size: 1 large squash
Cooking Time: 30 Minutes
This recipe can easily be multiplied and leftovers are fair.
Ingredients
- 2 8-ounce yellow squash
- 2 cups water
- fresh ground black pepper to taste
- 2 Tbsp fresh herbs of your choice
- 1 ounce Parmigiano-Reggiano (grated)
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
Amount Per Serving
| Calories 110 | Calories from Fat 41 |
| % Daily Value |
| Total Fat 4.5g | 6% |
| Saturated Fat 2.5g | 12% |
| Monounsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 10mg | 4% |
| Sodium 260mg | 11% |
| Total Carbohydrates 11g | 4% |
| Dietary Fiber 3g | 9% |
| Sugars 7g | |
| Protein 6g |
| Vitamin A 6% | Vitamin C 49% |
| Calcium 13% | Iron 7% |
| Vitamin K 8mcg | Potassium 500mg |