Then this weekend, I finished my project of remaking the pumpkin recipes on here in order to get better photos. None of the pumpkin recipes are digestion-friendly, so yeah…
Something healthier was definitely in order and this squash came through! It’s a SUPER easy dish to throw together and tastes great. Plus there’s no oil or butter used, so the only fat is in the cheese and since the recipe doesn’t use a ton of cheese, they’re still low-fat!
Thank goodness for that, since we still have some of the high-fat pumpkin things to eat so tonight we are pairing these with the stuffed shells to try and off-set their lack of healthiness. I don’t really think that’s how it works, but it’s worth a shot, right?! 😉
Cheesy Baked Squash
- 2 medium-sized yellow squash (washed, ends cut off and sliced into ~1/4" thick slices)
- 2/3 cup cornmeal (I would use a finer grind, definitely not stone ground or coarse ground)
- 1 tsp. paprika
- 1/2 tsp. salt (plus additional for sprinkling)
- 1/4 tsp. ground black pepper (DO NOT USE if you have GERD/Acid Reflux. They still taste good without the pepper)
- 1/4 cup (~1.5oz total) fresh grated parmesan cheese (plus additional for sprinkling)
- Preheat oven to 350 degrees F and lightly grease a large baking sheet with cooking spray.
- Mix the cornmeal, paprika, pepper (if you are using) and 1 tsp. salt in a wide, shallow bowl.
- Taking one slice at a time, place the squash slices in the cornmeal mixture, pressing down on each side then shaking any excess off, then place on the prepared baking sheet. Sprinkle cheese on top of the slices.
- Bake in the preheated oven for ~30 minutes, until lightly browned and the squash is cooked through.
- Remove from oven and allow to sit for a few minutes before serving. (Taste-test and if they need more salt for your liking, sprinkle some more on before serving. For me, they needed a bit more). Serve immediately.
- As far as texture goes, these are really best the day they're made. I had some the next day that were microwaved and they were just as tasty flavor-wise, but they were definitely an entirely soft texture.
*Information above is based on my estimates for how much cornmeal and salt actually ends up on the squash (I had a lot of leftover in the bowl).*
*Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.* *Back to Top of Page*