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Rosemary Summer Squash
Source: dLife

Soft and tasty yellow squash baked with rosemary and beef bouillon.

Rating:
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 37.2
Total Carbs 6.3 g
Dietary Fiber 3.1 g
Sugars 3.1 g
Total Fat 0.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 404.4 mg
Protein 1.6 g
Sodium 9.8 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  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.

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