Распечатать
E-mail
Add a photoПорций: 2
Ингредиенты
- 2 med. yellow summer squash (1/2 pound each)
- 2 Large eggs
- 1 (10 ounce.) pkg. frzn minced spinach, cooked and squeezed dry
- 4 ounce. feta cheese, crumbled
- 1/4 c. plain dry bread crumbs
- 2 tbsp. finely minced green onion
- 2 tbsp. chopped parsley
- 1/4 teaspoon dry dill weed
- 2 med. tomatoes
- 4 teaspoon grated Parmesan cheese
- Paprika
Инструкции
- Preheat oven to 375 degrees. Cut squash in half lengthwise. Scoop our centers, leaving a 3/8-inch shell; chop pulp and seeds. In a large skillet over medium heat, bring 1/2 inch water to a boil. Add in squash shells, cover and cook for 10 min or possibly till fork tender (don't over cook). Remove shells and drain well. Place shells in individual baking dishes or possibly on a 15 1/2 x 10 1/2 x 1-inch jelly roll pan; set aside.
- In a medium bowl, beat Large eggs well. Stir in squash pulp and seeds, spinach, feta cheese, bread crumbs, green onion, parsley and dill weed till well blended. Mound 1/4 of the mix into each squash shell, packing lightly. Bake for 10 min.
- Meanwhile, remove stems from tomatoes and cut in half crosswise. Sprinkle top of each half with 1 tsp. of the Parmesan cheese. Place tomatoes beside squash in baking dishes or possibly on jelly roll pan. Bake 15-20 min longer or possibly till spinach mix is set and vegetables are heated through. Sprinkle spinach with paprika. Serve immediately.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 573g | |
| Recipe makes 2 servings | |
| Calories 386 | |
| Calories from Fat 179 | 46% |
| Total Fat 20.28g | 25% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 263mg | 88% |
| Sodium 982mg | 41% |
| Potassium 1416mg | 40% |
| Total Carbs 29.9g | 8% |
| Dietary Fiber 8.4g | 28% |
| Sugars 11.7g | 8% |
| Protein 26.28g | 42% |
