Cheese Stuffed Mexican Grey Squash
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 117.9
- Total Fat: 6.1 g
- Cholesterol: 10.0 mg
- Sodium: 537.6 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.4 g
- Protein: 8.2 g
IntroductionThis makes a delicious and healthy entree for two. This makes a delicious and healthy entree for two.
1 Lg. Mexican Grey Squash (10 oz)
1/4 c Plain Nonfat Yogurt
1 Ripe Italian (Roma) Tomato, Diced Small
1 oz Reduced Fat Feta Cheese, Crumbled
1 tsp Extra Virgin Olive Oil
1 Lg. Scallion, Chopped (Including Green Part)
1 oz Ricotta Cheese, Part Skim Milk
1/4 tsp Salt
1 1/2 tsp Oregano
Popular in the Southern US, the Mexican grey squash is similar to zucchini. If you're unable to find it, substitute a zucchini of the same weight. You may also add a tbsp of reduced fat Parmesan cheese to the tomato mixture for an even richer flavor.
In a small bowl, mix the ricotta and crumbled feta. Fill each boat with half of the mixture. Wrap each half loosely in foil, forming a "tent" over the top to prevent it from touching the cheese. Place on a baking sheet on the center rack of the oven and bake for 15-20 minutes, or until squash is cooked through but not "mushy".
Remove from the oven. Remove from foil packets and plate immediately. Mix the tomato, yogurt, scallion and oregano and top each squash with half the mixture.
Serving Size: 1/2 Squash
Number of Servings: 2
Recipe submitted by SparkPeople user JSLATE2K.