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Baked Tomatoes and Squash

Source of Recipe

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Baked Tomatoes and Squash

Apidra® - internet
WW Points
Serves 4 - serving size: 1/4 Recipe

2 medium summer squash (about 1/2 lb each)
1 (10-oz) pkg frozen spinach, cooked and drained
3 oz reduced-fat feta cheese, crumbled
1/4 cup dry whole-wheat bread crumbs
1/4 cup chopped green onions, finely chopped
2 Tbsp minced parsley
1/2 tsp dill weed
2 medium tomatoes
4 tsp reduce-3d-fat grated Parmesan cheese
Paprika, to taste


Preheat oven to 375°F. Cut squash in half lengthwise. Scoop out centers (leaving 1/2-inch shell) and reserve pulp and seeds.

In a large skillet over medium heat, bring 1 inch of water to a boil. Add squash shells, cover, and cook for 10 minutes or until fork-tender. Remove shells and drain well; then transfer to a baking dish.

In a medium bowl, combine squash pulp with spinach, feta cheese, bread crumbs, green onions, parsley, and dill weed. Mound 1/4 of the mixture into each squash shell, packing lightly. Bake for 10 minutes.

Remove stems from tomatoes and cut in half crosswise. Sprinkle top of each half with 1 tsp Parmesan cheese. Place tomatoes beside squash in baking dish. Bake 15-20 minutes longer or until spinach mixture is set and vegetables are heated through. Sprinkle spinach with paprika and serve.

One serving equals: Calories: 135 (Calories from Fat: 40); Total Fat: 4.5g (Saturated Fat: 2.6g, Trans Fat: 0g); Cholesterol: 10mg; Sodium: 415mg; Total Carbohydrate: 16g; Dietary Fiber: 5g; Sugars: 5g; Protein: 11g ++++ WWP: 2