Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 176.1
- Total Fat: 4.7 g
- Cholesterol: 10.1 mg
- Sodium: 585.3 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 3.4 g
- Protein: 14.1 g
View full nutritional breakdown of Spinach-Stuffed Tomatoes calories by ingredient
Spinach-Stuffed Tomatoes
Submitted by: REBECCAANN08
Introduction
Yummy and super filling! Yummy and super filling!Number of Servings: 4
Ingredients
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4 large firm ripe tomatoes
4 cups fresh spinach or one 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 c. low fat cottage cheese
1/4 c. grated Parmesan cheese
1/2 c. dried bread crumbs
1 tsp crumbled dried oregano
Directions
1. Heat oven to 425 degrees. Squirt an 8-inch baking dish with nonstick spray or lightly grease with unsalted butter.
2. Slice off the top 1/4 inch of each tomato. Scoop out the pulp with a spoon. Separate as many of the seeds as possible from the pulp. Discard the seeds, reserving the pulp.
3. In a mixing bowl, combine the tomato pulp, spinach, cottage cheese, Parmesan, bread crumbs, and oregano.
4. Cover loosely with foil and bake until tomatoes are soft and the filling has set, about 30 minutes. Remove the foil and return to the oven to brown the tops, about 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user REBECCAANN08.
2. Slice off the top 1/4 inch of each tomato. Scoop out the pulp with a spoon. Separate as many of the seeds as possible from the pulp. Discard the seeds, reserving the pulp.
3. In a mixing bowl, combine the tomato pulp, spinach, cottage cheese, Parmesan, bread crumbs, and oregano.
4. Cover loosely with foil and bake until tomatoes are soft and the filling has set, about 30 minutes. Remove the foil and return to the oven to brown the tops, about 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user REBECCAANN08.
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Very Good
