2 lbs. yellow squash
1 tbsp. beef flavored bouillon granules
1 c. hot water
1 tsp. reduced calorie butter, melted
1/2 tsp. dried rosemary, crushed

Cut squash in half lengthwise. Place squash cut side down in a large shallow baking dish. Dissolve bouillon in hot water, pour over squash. Bake, uncovered at 350 degrees for 20 minutes. Combine butter and rosemary. Turn squash and baste with butter mixture. Bake, uncovered for 15 minutes or until squash is tender.