I made these last night to go with some cheesy low-carb chicken and let me tell you, I have a new respect for Parmesan cheese. This parmesan baked squash has just enough seasoning and cheese to make anyone fall in love with squash.
This recipe has 4 net carbs per serving, but also gives you around 10 grams of protein and 20% of your daily calcium intake.
Let’s talk about yellow squash for a minute. While most people turn their noses up at this butter-colored vegetable, it is full of loads of healthy benefits.
It’s good for almost any diet.
Yellow squash is low calorie and low sugar, helping you keep your calorie and carb counts on the low side. It’s also full of fiber and has a high water content, helping you stay full for longer.
It’s full of good stuff.
Yellow squash harbors vitamins A, B and C, as well as magnesium, potassium and iron. These little electrolytes help your heart pump and your muscles move, so getting enough of them is really important.
It also contains beta-carotene, which is what gives it it’s beautiful yellow color. Beta-carotene is a carotenoid that acts as an antioxidant, protecting the body from free radicals,helping mental decline, and keeping your immune system, tissues, hair, and skin healthy. (Yeah, science!)
It keeps pretty well in the fridge.
I’d be a liar if I said I’d never bought yellow squash and forgotten about it, tucked away in the vegetable drawer of my fridge. A week later, I’d find it, still firm and yellow and delicious. When stored properly, yellow squash keeps its firmness and color for about a week, sometimes longer.
I would not recommend freezing it with the intent of eating it raw when it’s dethawed. It gets mushy. You can, however, grate or spiralize it and store it in the freezer in an airtight bag.
You can cook yellow squash in lots of different ways.
Spiralized: you can make swuash noodles in the very same way you make zucchini noodles. Then you can eat them it pasta or in a salad.
Grilled: throw them on the grill in a grill basket with other veggies like zucchini and mushrooms, or kabob them. If you have a large enough squash, you can even throw the slicer directly on the grill. Make sure you cut the slices thick though, so they don’t get mushy or fall through the grates.
Roasted: my personal favorite way to cook squash. Toss thin slices in some oil and seasoning, then layer them on a parchment paper lined cookie sheet and bake them at 400 degrees F for about 20 minutes. This is the foundation for the parmesan baked squash in the recipe below.
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- 2 yellow squash, sliced in 1/2 inch circles
- 2 Tbs olive oil
- 1/2 C parmesan cheese
- 1 Tbs Italian seasoning
- 1/2 tsp both garlic powder and onion powder
- Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
- Toss all ingredients in bowl and mix to coat,
- Place squash on parchemnt paper-lined cookie sheet, making sure all squash is flat on the sheet.
- Bake in oven for 10 minutes,
Amount Per Serving: Calories: 177Total Fat: 14gCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1g