Cheese Stuffed Mexican Grey Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Lg. Mexican Grey Squash (10 oz)1/4 c Plain Nonfat Yogurt1 Ripe Italian (Roma) Tomato, Diced Small1 oz Reduced Fat Feta Cheese, Crumbled1 tsp Extra Virgin Olive Oil1 Lg. Scallion, Chopped (Including Green Part) 1 oz Ricotta Cheese, Part Skim Milk1/4 tsp Salt1 1/2 tsp Oregano
Heat oven to 425� F. Meanwhile, cut the squash lengthwise into 2 equal portions. With the tip of a tablespoon, scoop out the seeds from each side, creating two "boats". Rub the inside of each side with 1/2 tsp of the olive oil and 1/8 tsp of salt.
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.
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.
Nutritional Info 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
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