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Just Tell Me What to Eat!
by Timothy S. Harlan
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. Plus, squash is really low in calories and high in fiber and vitamin C.
Servings: 2
Serving Size: 1 large squash
This recipe can easily be doubled or tripled
Cooking Time: 25 minutes


    • 2 (8-ounce) yellow summer squash
    • Freshly ground black pepper
    • 2 tablespoons fresh herbs of your choice, minced
    • 1 ounce Parmigiano-Reggiano, grated


1. Place 2 cups of water in a medium-size pot fitted with a steamer basket and heat over high heat. Preheat the oven to 325°F.

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

3. Remove the steamed squash and place in a shallow baking dish. Place the dish in the oven and bake for about 10 minutes. Remove from the oven and sprinkle with pepper to taste, the herbs, and the cheese.

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

    Serving size 1 large squash - Servings 2
    Calories 99
    Calories from Fat 37
    Total Fat 4 g (7%)
    Saturated Fat 2 g (112%)
    Trans Fat 0 g
    Monounsaturated Fat 1 g
    Cholesterol 10 mg (3%)
    Sodium 233 mg (10%)
    Total Carbohydrates 10 g (3%)
    Dietary Fiber 4 g (17%)
    Sugars 0 g
    Protein 7 g
    Vitamin A (8%)
    Vitamin C (32%)
    Calcium (22%)
    * Parenthetical percentages refer to % Daily Value.


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