Blue Cheese-Stuffed Summer Squash
Makes 8 servings
Prep: 25 minutes
Bake: 10 + 10 minutes
Ingredients
Nonstick cooking spray
4 medium yellow summer squash and/or zucchini
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel),
softened
1/2 cup shredded carrot
1/3 cup crumbled blue cheese
1/3 cup thinly sliced green onions
1/3 cup fine dry bread crumbs
1/4 cup fat-free or light dairy sour cream
1/8 teaspoon ground black pepper
2 tablespoons chopped walnuts
Directions
1. Preheat oven to 400 degree F. Coat a 3-quart rectangular
baking dish with cooking spray; set aside.
2. Halve the squash lengthwise. Remove seeds with a spoon,
leaving a shell about 1/4 inch thick. Place squash halves,
cut sides down, in prepared baking dish. Bake, uncovered,
for 10 minutes. Turn squash halves cut sides up.
3. Meanwhile, for filling, in a medium bowl, stir together
cream cheese, carrot, blue cheese, green onions, 1/4 cup of
the bread crumbs, the sour cream, and pepper. (the mixture
will be stiff.)
4. Spoon filling evenly into squash halves. Top with walnuts
and remaining crumbs. Bake, uncovered, about 10 minutes or
until squash is tender and filling is heated through.
Makes 8 servings.
Make-Ahead Directions: Prepare as directed through Step 3.
Cover and chill for up to 24 hours. Bake as directed in
Step 4, except bake about 15 minutes.
Nutrition facts per serving:
calories: 107
total fat: 6g
saturated fat: 3g
cholesterol: 15mg
sodium: 178mg
carbohydrate: 8g
fiber: 1g
protein: 5g
Diabetic Exchanges: 1 vegetable, .5 high-fat meat, .5 fat