3 medium yellow squash
Salt and pepper
1⁄8 teaspoon garlic powder
1⁄8 teaspoon onion powder
½ cup shredded Cheddar cheese
3 strips cooked bacon, crumbled
¼ cup sour cream
1 scallion, thinly sliced
1. Preheat oven to 375°, and spray a sheet pan with nonstick cooking spray.
2. Trim the ends off the squash, cut each in half lengthwise, and place cut side up on the prepared pan.
3. Generously season the squash with salt and pepper, then the garlic powder and onion powder.
4. Top each seasoned squash half with an even amount of the Cheddar cheese and crumbled bacon.
5. Bake for 12 minutes, or until cheese is bubbly and squash is tender. Serve with a dollop of sour cream and sliced scallions on top.
Line your sheet pan with parchment paper or aluminum foil to catch any runaway shreds of cheese and make cleanup a breeze.
And although you could scoop out the pulp of the squash halves to make them more like potato skins, I prefer not to waste all that squash goodness!
Zucchini can be used in place of the yellow squash, if desired (or if they look fresher).
Calories: 55 Fat: 4g Protein: 3g Fiber: 0.5g Net Carbs: 1.5g