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Baked Stuffed Onions W/ Spinach & Feta

Source of Recipe

The New Family Cookbook for People with Diabetes - e-mail

BAKED STUFFED ONIONS WITH SPINACH AND FETA
Exchanges
WW Points
Yield: 4 servings

- 2 large sweet or Spanish onions (about 1-1/2 pounds total), peeled
- 2 teaspoons olive oil
- 1 clove garlic, minced
- One 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground pepper
- 1/4 cup bread crumbs
- 1/4 cup (1 ounce) crumbled feta cheese

Place the onions in a large saucepan and cover with water.
Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes. Drain and cool; cut the onions in half crosswise.

Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.

Prepare a shallow baking dish large enough to hold the onion
halves in one layer with nonstick pan spray. Place the oions
in the prepared dish, hollowed sides up.

Preheat the oven to 350 degrees F.

Chop the reserved centers of the onions. Saute in oil with
the garlic in a medium saucepan until tender, about 5 minutes. Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese.

Fill the onion shells with the spinach mixture. Cover with
foil and bake about 25 minutes. Serve hot.

1/4 of recipe equals: Calories: 141, Fat: 4 g, Cholesterol: 6 mg, Sodium: 187 mg, Carbohydrate: 22 g, Dietary Fiber: 4 g, Protein: 5 g ++++ Exchanges: 1 Starch, 1 Vegetable, 1 Fat ++++ WWP: 2