Spinach-Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 large firm ripe tomatoes4 cups fresh spinach or one 10-ounce package frozen chopped spinach, thawed and squeezed dry1 c. low fat cottage cheese1/4 c. grated Parmesan cheese1/2 c. dried bread crumbs1 tsp crumbled dried oregano
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.
Nutritional Info 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
Member Reviews