Serves: 6
Total Calories: 549
1. Place squash in a large pot of boiling water. Cover, reduce heat, and simmer for 5 to 7 minutes or until squash is tender but firm. Drain and allow to cool slightly.
2. Trim stems from squash, and cut in half lengthwise. Gently scoop out the pulp, leaving a firm shell. Drain and chop the pulp.
3. In a large mixing bowl, combine pulp and the remaining ingredients, blending well.
4. Place squash shells in a 13 x 9 x 2-inch baking dish, gently spoon vegetable mixture into shells, and bake at 400°F for 15 to 20 minutes. Remove from oven and let cool slightly before serving.
EXCHANGES
2 Vegetable
NUTRITION FACTS
Calories 50
Calories from Fat 10
Total Fat 1 grams
Saturated Fat 0 grams
Cholesterol 2 milligrams
Sodium 62 milligrams
Total Carbohydrate 8 grams
Dietary Fiber 2 grams
Sugars 4 grams
Protein 4 grams
This Vegetable-Stuffed Yellow Squash recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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