Stuffed Summer Squash
- Number of Servings: 4
Ingredients
* 2 medium yellow squash, halved and seeds removed * 4 large basil leaves * 5 oz cream cheese, softened * 1/2 cup plain low-fat yogurt * 1-1/2 cups fresh spinach, saut�ed and well-drained * 1/4 cup parsley, finely chopped * 6 sprigs of thyme, picked * 1/2 tsp kosher salt * 1/4 tsp fresh cracked black pepper
Preheat oven to 350�F
To saut� spinach, place a frying pan over medium-high heat with 1 tablespoon of olive oil and cook for 4-6 minutes until it has reduced in half. Press with a fork to remove liquid. Remove from pan and allow to cool. Season to taste with salt and pepper.
Combine the cream cheese, yogurt, spinach, parsley, thyme, salt, and pepper.
Place a single large basil leaf in the bottom of each squash.
Stuff the squash with equal parts of the cream cheese mixture.
Yellow squash stuffed with cream cheese
Bake at 350� for 25-35 minutes, depending on the size of the squash, until fork tender.
Number of Servings: 4
Recipe submitted by SparkPeople user SKYDYED.
To saut� spinach, place a frying pan over medium-high heat with 1 tablespoon of olive oil and cook for 4-6 minutes until it has reduced in half. Press with a fork to remove liquid. Remove from pan and allow to cool. Season to taste with salt and pepper.
Combine the cream cheese, yogurt, spinach, parsley, thyme, salt, and pepper.
Place a single large basil leaf in the bottom of each squash.
Stuff the squash with equal parts of the cream cheese mixture.
Yellow squash stuffed with cream cheese
Bake at 350� for 25-35 minutes, depending on the size of the squash, until fork tender.
Number of Servings: 4
Recipe submitted by SparkPeople user SKYDYED.
Nutritional Info Amount Per Serving
- Calories: 150.9
- Total Fat: 12.6 g
- Cholesterol: 32.7 mg
- Sodium: 147.0 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.6 g
- Protein: 4.9 g
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