Greek Squash And Tomatoes

Serves: 4
Total Calories: 102


2 summer squash medium ( 1/2 lb. each)
2 eggs
1 (10-ounce) package spinach cooked and squeezed dry
4 ounces feta cheese crumbled
1/4 cup bread crumbs plain dry
2 tablespoons green onions finely chopped
2 tablespoons parsley minced
1/4 teaspoon dill weed dried
2 tomatoes medium
4 teaspoons Parmesan cheese grated


Preheat oven to 375°. Cut squash in half lengthwise. Scoop out centers, leaving a 3/8 -inch shell chop pulp and seeds. In a large skillet over medium heat, bring 1/2 inch water to a boil. Add squash shells, cover and cook for 10 minutes or until fork tender (do not overcook). Remove shells and drain well. Place shells in individual baking dishes or on a 15 1/2 x 10 1/2 x 1-inch jelly roll pan set aside.

In a medium bowl, beat eggs well. Stir in squash pulp and seeds, spinach, feta cheese, bread crumbs, green onion, parsley and dill weed until well blended. Mound one-fourth of the mixture into each squash shell, packing lightly. Bake for 10 minutes.

Meanwhile, remove stems from tomatoes and cut in half crosswise. Sprinkle top of each half with 1 teaspoon of the Parmesan cheese. Place tomatoes beside squash in baking dishes or on jelly roll pan. Bake 15 to 20 minutes longer or until spinach mixture is set and vegetables are heated through. Sprinkle spinach with paprika. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 102
Calories from Fat: 75

This Greek Squash And Tomatoes recipe is from the Slender Feast Cookbook. Download this Cookbook today.

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