Baked Summer Squash with Rosemary
source The All New Cookbook for Diabetics and their Families
March 09, 2005
Makes 6 servings
Per Serving
Exchanges: ½ starch
Protein: 2 g
Fat: 1 g
Carbohydrates: 8 g
Ingredients
2 pounds yellow squash
1 tablespoon beef-flavored bouillon granules
1 cup hot water
1 teaspoon reduced-calorie margarine, melted
½ teaspoon dried whole rosemary, crushed
Instructions
Cut yellow squash in half lengthwise. Place squash halves, cut side down, in a large shallow baking dish.
Dissolve bouillon granules in hot water, and pour bouillon around squash in baking dish. Bake, uncovered, at 350 degrees for 20 minutes.
Combine melted margarine and crushed rosemary, stirring well. Turn squash, and baste with margarine mixture. Bake, uncovered, an additional 15 minutes or until squash is tender.
