I was rushing around Saturday night before leaving to go out with a few of my favorite boys when I realized I had absolutely nothing in the apartment to eat. Per Justin’s suggestion, since it seemed like a brunch sorta day, I decided to make the only two eggs Rico and I had left in the house. But here’s my problem. How could a young lady like myself, who spent all day working hard on her roof sunning herself, subsist the night on only two eggs alone? It was then that I found the lone yellow crookneck squash in the back of my fridge, close to its overripe end and ready to fly straight into my sustenance hole. Plus, it was a perfect time to introduce you to my favorite overpriced gadget, Ziplock Zip ‘n Steam bags.
Ok, another picture taken on my Blackberry. I apologize fully. On another note, Ziplock Zip ‘n Steam bags are really easy to use and very helpful, but I suggest washing them out and using them again. They are way overpriced for what they are, yet the cooking times that are written on the bag, based on what you’re cooking, is so convenient! And, I don’t have to wash a pot if I use them. It’s a win win.
Ingredients:
- 1 yellow summer squash
- 1 tablespoon light butter (Mine is 45 cals a tablespoon.)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon fresh black pepper
- 1/4 ounce Gorgonzola crumbles
- Ziplock Zip ‘n Steam bag
Put all ingredients, minus the Gorgonzola, in the Zip ‘n Steam bag and microwave for recommended time. Plate and sprinkle with the cheese. Enjoy!
One serving of this delicious vegetable if you use a small squash is AT MOST 100 calories– take away the cheese, around 75.
Those squash lovelies got me through the night with these upstanding gentlemen. The two on either side of me are single ladies! Applications may be sent to twofacedchef@gmail.com
