Kinda Twice-Baked Summer Squash

Ingredients:

yellow squash, halved

pinenuts

fresh rosemary

coconut oil

sea salt

ground pepper

Directions:

1. Wash squash and cut in half, lengthwise.

2. Use spoon to remove seedy middle portion of squash. Place removed squash in bowl.

3. Using a small amount of coconut oil, brown pinenuts over medium-low heat until golden. Add browned pinenuts to bowl.

4. Finely chop 1-2 springs of fresh rosemary, add to bowl.

5. Season mixture in the bowl with salt and pepper to taste. Mix well. Refill each squash half with mixture, top with a small drizzle of coconut oil and fresh ground pepper.

6. Bake at 325 degrees for 18-20 minutes or until golden.

Outcome:

Delicious! This dish was inspired by one of my all-time favorites, twice-baked potatoes, hence the name. The blend of rosemary and squash was light, refreshing, and rather unique. The crunch from the pinenuts added a great texture and the coconut oil lent a light buttery flavor.

Speaking of coconut oil, this is something you will see me using alot. It is cholesterol-free and is considered a good fat. It is good for cooking in high heat, and as I mentioned above, adds a great buttery flavor. I use it when I feel the flavor will add something to the the dish. Otherwise I prefer oilve oil.

Husband-approved: Yes

Kid-approved: No

Pet-approved: 1 Yes, 1 No

Me-Approved:Yes