This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"There's no sauce in the world like hunger."
- Miguel de Cervantes, Author
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.
Servings = 2 | Serving size =1 large squash
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
This recipe does not make very good leftovers.
|2||8-ounce yellow squash|
|fresh ground black pepper|
|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).
Serving size = 1 large squash
Servings = 2
Amount Per Serving
|Calories 99||Calories from Fat 37|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 4g||17%|
|Vitamin A 8%||Vitamin C 32%|
|Calcium 22%||Iron 7%|
|Vitamin K 0 mcg||Potassium 497 mg|
|Magnesium 54 mg|