handful of chopped fresh parsley
handful of chopped fresh basil
handful of chopped fresh rosemary
4T. evoo
2T. balsamic
1tsp sea salt
1tsp pepper
1/3 c. shredded parm
Heat oven to a broil. Cut the tops off the squash so they sit upright. With a mortar and pestle, grind up the herbs, salt and pepper, olive oil and balsamic vinegar and brush over the top of the squash. Place on a cookie sheet with about 1/4c. water in the base to steam the bottoms and plop in the oven for 20 minutes. Remove and douse with parm, then broil for another 2 minutes.
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