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Vegetable - Stuffed Onions

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

2 large peeled, sweet or Spanish onions, (about 1 1/2 lbs.)
2 tsp. olive oil
1 clove garlic
1 10oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 tsp. fresh lemon juice
1/4 tsp. ground pepper
1/4 c. bread crumbs
1/4 c. crumbled feta cheese, (1oz.)


Recipe

Bring the onions to a boil in a large saucepan with just enough water to cover the onions.
Cook until the onions are partially tender, about 10 - 15 minutes.
Drain and let cool.
Cut the onions in half, crosswise, so the onions are cut as if there are little stacked bowls.
Scoop out the centers of each onion half, leaving a 1/2" shell. Reserve the centers.
Cut a small piece from the end of each shell so they will stand upright, if necessary
Coat a shallow baking dish large enough to hold the onion halves in one layer with non stick cooking spray.
Place the onions in the dish with the hollowed sides up.
Preheat the oven to 350.
Chop the reserved centers of the onions and saute with the garlic, in the oil, until tender, about 5 minutes.
Add the spinach, lemon juice, and pepper. Stir to mix.
Cook until the liquid evaporates and remove from the heat.
Stir in the bread crumbs and cheese.
Fill the onion shells with the mixture.
Cover with foil and bake for about 25 minutes.
Makes 4 servings.

Nutritional info per 1/2 onion serving:
Calories: 141, Fat: 4 g, Chol: 6 mg, Sod: 187, Carb: 22g, Diet Fibr: 4g, Sugars: 9g, Prot: 5g
Diabetic exchanges: 1 Starch, 1 Vegetable, 1 Fat