Rosemary Summer Squash

By amlang

This is a delicious way to use up the abundance of squash from the garden.

Rosemary Summer Squash
  • 2 lb Squash, summer, fresh, medium, FDA (yellow)

  • 1 tbsp low sodium beef bouillon (granules)

  • 1 cup cold water , hot

  • 1 tsp Margarine, 80% fat , melted

  • 1/2 tsp dried rosemary , crushed

  1. Begin by cutting the squash in half lengthwise and remove the seeds. Place the halves, cut side down, in a large shallow baking dish.

  2. After dissolving the bouillon granules in hot water, pour it around the squash in the baking dish and preheat your oven to 350 degree F.

  3. Bake, uncovered, for 20 minutes.

  4. Stirring well, combine the melted margarine and crushed rosemary. Turn the squash and then baste with the margarine mixture. Continue to bake, uncovered, for 15 more minutes, or until the squash is tender.

Nutritional Facts

Serving Size 1 cup
Total Carbohydrate
6.3 g
Dietary Fiber
3.1 g
3.1 g
Total Fat
0.7 g
Saturated Fat
0.1 g
Unsaturated Fat
0.5 g
404.4 mg
1.6 g
9.8 mg

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