Parmesan Squash



Serving size

1 large squash
30 Minutes

This recipe can easily be multiplied and leftovers are fair.

Parmesan Squash


16 ounces Yellow squash (2 8-ounce squash)
2 cup Water
1 to taste Black pepper
2 Tbsp Fresh basil (or other herbs of your choice, including rosemary, thyme, or a sprinkling of tarragon)
1 ounce Parmesan cheese (grated)


Place the water in a medium pot fitted with a steamer basket over high heat.

Preheat the oven to 325°F.

Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender.

Remove the steamed squash and place in a shallow baking dish. Place the dish in the oven and cook for about 10 minutes. Remove and sprinkle with pepper, fresh herbs and equal amounts of Parmigiano-reggiano.

Return the pan to the oven and cook until the parmesan is melted (about 5 minutes).

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

These are two perfect ingredients that make a wonderful dish. The yellow squash tastes like summer and its own buttery flavor is enhanced by the parmesan. We especially like using just a little bit of rosemary for the herb.

"There's no sauce in the world like hunger."

Miguel de Cervantes, Author