Baked Summer Squash

30 minutes Prep: 10 minutes Cook: 20 minutes

61 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	each	yellow squash
3/4	cup	ricotta cheese
4	each	scallions, spring or green onions	chopped
1/2	teaspoon	parsley leaves
1/2	teaspoon	sage leaves	rubbed
1/2	teaspoon	thyme leaves

Directions

Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture.

Bake 15-20 minutes or until squash is tender. Serve immediately.

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Nutrition Facts

Serving Size 222g

Amount per Serving

Calories 61 35% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 19mg	1%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	10%
Sugars 5.0g
Protein 4.0g	9%

Vitamin A	11%		Vitamin C	59%
Calcium	7%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Mushroom Stuffed Tomatoes

I eat vegetables more, seldom eat meat, I tried this recipe, excellent, I added a little more almonds and more garlic, added 1.5 tablespoons cheese, mixed very well. I just want to say very appreciate the people who invented this recipe, great!

Reviewed by nickol