Baked Yellow Squash With Mushrooms

  • COOK
    40 Mins
  • PREP
    10 Mins
  • TOTAL
    50 Mins

A simple baked summer squash recipe.

Original Release Date: July 30, 2013

Nutritional Facts
Servings 3Serving Size 1/3 of recipe




Calories127
Fat3.50g
Carbohydrates19.2g
Protein9
Fiber7g
Sugar9.50g
Sodium229.5mg





PrintPrint        


Read Comments or Leave Comments

Want to know what others thought about this recipe? Would you like to comment on this recipe? Go to the Baked Yellow Squash With Mushrooms blog entry.

Ingredients


  • 6 Medium Yellow Squash
  • 1 8oz. Carton of White Button Mushrooms
  • 2 Tablespoons Large Flake Nutritional Food Yeast
  • 2 Tablespoons Almond Meal/Flour
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Lemon Pepper


    • Directions


      Preheat oven to 400 degrees.

      First wash and cut the squash into quarters, lengthwise. The mushrooms are just washed and left whole, stems and all. Place them on a cookie sheet lined with parchment paper. Make sure to separate them as best you can, leaving some space for each piece of squash.

      In a small mixing bowl mix the nutritional yeast, almond flour, onion and garlic powder and lemon pepper. Sprinkle this evenly on top of the squash and mushrooms. Place this into the oven and bake 25 to 40 minutes or until fork tender.

Search Recipes
Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.