Stuffed Summer Squash

Stuffed Summer Squash
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Stuffed Summer Squash calories by ingredient
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Number of Servings: 4


    * 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.

TAGS:  Vegetarian Meals |

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