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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Rosemary Summer Squash

Source: dLife

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

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 0.7 Fat, 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

Begin by cutting the squash in half lengthwise and remove the seeds. Place the halves, cut side down, in a large shallow baking dish.
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.
Bake, uncovered, for 20 minutes.
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.