Baked Summer Squash
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
yellow summer squash
|
|
| ¾ | cup |
ricotta cheese
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| ½ | teaspoon |
parsley leaves
|
|
| ½ | teaspoon |
sage leaves
rubbed |
*
|
| ½ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
yellow summer squash
|
|
| 177 | ml |
ricotta cheese
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 2.5 | ml |
parsley leaves
|
|
| 2.5 | ml |
sage leaves
rubbed |
*
|
| 2.5 | ml |
thyme
|
*
|
Directions
Preheat oven to 375℉ (190℃). 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 to 20 minutes or until squash is tender. Serve immediately.
