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Baked Summer Squash

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 each yellow summer squash
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¾ cup ricotta cheese
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4 each scallions, spring or green onions
chopped
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½ teaspoon parsley leaves
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½ teaspoon sage leaves
rubbed
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½ teaspoon thyme
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Ingredients

Amount Measure Ingredient Features
6 each yellow summer squash
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177 ml ricotta cheese
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4 each scallions, spring or green onions
chopped
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2.5 ml parsley leaves
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2.5 ml sage leaves
rubbed
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2.5 ml thyme
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 6135% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 19mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 9g
Vitamin A 11% Vitamin C 59%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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