Ingredients
- 1 or 2 overgrown yellow summer squash, ends removed and halved long ways
- 2 small spoonfuls of butter per squash half
- 1 or 2 slices of white onion per squash half
- Extra-virgin olive oil
- Pam or other non-stick cooking spray
- Kosher or Sea Salt (regular table salt would be fine, too)
- Course ground black pepper
- Garlic and Parsley Powder
- Shredded or grated Parmesan cheese
Instructions
- Preheat the oven to 375°.
- Make sure to thoroughly wash the squash halves, if you haven’t done so already.
- Take a baking sheet or pan and place a layer of aluminum foil on the bottom. Spray the foil with Pam or another non-stick cooking spray.
- Place the squash halves on the baking sheet, side-by-side.
- Take a sharp knife and cut 4 or 5 slits in each squash half, long ways.
- Put two spoonfuls of butter on each squash half
- Lightly drizzle a little olive oil on each half; use a brush to lightly brush the oil across each squash half (In hindsight, it might be better to add the butter AFTER brushing on the olive oil)
- Place 1 or 2 onion slices on each half and sprinkle the halves with the Kosher salt, pepper, garlic and parsley powder. Sprinkle the shredded parmesan cheese on the halves until they are covered.
- Place the baking pan into the oven and let cook until cheese has browned; usually 30 – 45 minutes, depending on the size of the squash.
You will know the squash are ready once the cheese has melted, and the onions have become translucent in color. The squash should be soft and tender. You will notice that the slits cut into the squash have opened up, letting all the butter, cheese, and garlic parsley powder seep into the flesh.
