Baked Squash Rockefeller

Number of Servings
    • 3 medium yellow squash
    • 1 package (10 oz.) frozen low-fat creamed spinach
    • 1/2 bunch green onions
    • 1/4 cup finely chopped parsley
    • 2 stalks celery, chopped
    • 1 cloves garlic, minced
    • 1/4 cup light butter
    • 1/4 cup Italian breadcrumbs
    • hot pepper sauce to taste
    • salt and pepper to taste
Preheat oven to 350 F. Cut squash in half lengthwise. Steam in 1/2-inch water, covered on stove or in microwave, until almost tender. Cool and scoop out the pulp, being careful not to break the shell. Cook spinach according to directions on package. In pan, saute green onion, parsley, celery and garlic in butter until tender. Combine with spinach and remaining ingredients, mixing well. Stuff squash shells with the mixture. Bake for 20 minutes.
Nutrition Information

99 Calories; 5g Fat (45.6% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 422mg Sodium.

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