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| Baked Yellow Squash with Herbs - delicious recipe |
My husband swears that if I find out that there is no Parmesan at home I would go out any time of the day or night to buy it and if it's in the middle of the night I will find a 24 hour store that carries it.
What am I doing? this is a yellow squash recipe and the star is yellow squash not Parmesan cheese, sorry.
When buying yellow squash also called summer squash, look for the ones that are smooth without blemishes. Trader Joe's is selling them in a tray with 3.
This yellow squash recipe is one of my favorites because besides being very lean and healthy it's delicious. Enjoy it.
Hello bachelors! I know that it's most likely that you don't have rosemary, green onion or chives at home. Good news: the recipe will work as well without them. I actually admire and praise you for buying squash. You're making your mom and Mom Amelia very happy!
What You Need:
- 3
yellow squash
- 1/2 onion
- cooking spray
- salt and pepper
- shredded Parmesan to sprinkle over the squash, about 1/4 cup
- 2 tablespoons fresh green onion or chives OR 2 teaspoons dry chives
- 4 rosemary sprigs OR 1 teaspoon dried rosemary
Important: You will need a baking dish or baking sheet big enough to accommodate the cut squash on a single layer without overlapping them and some space between the squash for the onions.
Serve 2 (basically it's 1 1/2 squash per person)
What To Do:
Preheat the oven to 425 degrees F.
Wash the squash under running water and carefully dry them with paper towel.
Cut the ends and discard. Cut the squash lengthwise about 1/4 inch thick. For a medium to small squash this means you will cut the squash into four horizontal slices.
Cut the onion in 1/4 inch thick slices, the same thickness as the squash.
It's very important that you cut the onion 1/4 inches because if you cut them too think the onion will burn in the oven.
Lightly spray the baking sheet with cooking spray.
Lay the squash on a single layer leaving space between them.
Chop the green onion or chives. You will need 2 tablespoons.
Rub the rosemary between your hands and enjoy its fabulous aroma.
This will help release some of the oils.
Now arrange the rest of the ingredients.
Add the onion rings, chives and rosemary.
Sprinkle with salt and pepper and spray lightly with the cooking spray.
Bake for 15 minutes.
After 15 minutes the bottom of the squash will be turning golden brown. Turn them over, sprinkle a little more salt and pepper and spray quickly with the cooking oil.
Bake for 10 more minutes.
Then sprinkle with the Parmesan and bake for 5 more minutes.
Serve immediately.
Bon Appétit!
Note: The rosemary in the photo is just a decoration not meant to be eaten.
To add more flavor get the baked rosemary, which is now very crispy and crunchy and break the leaves on the squash.
Look at the picture to see the difference between the baked rosemary and the fresh one I put on the plate to decorate.
