|
Baked
Stuffed Onions with Spinach Feta
|
|||||||||||||||||||||||||||||||||||||||||||||||||||
|
Recipe from the cookbook called The New Family Cookbook for People With Diabetes by The American Diabetes Association (Editor), Linda Haas. For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods. More of Linda's Onion Recipes and learn about Onion Hints, Tips, and Information. Baked Stuffed Onions with Spinach Feta 2 large sweet or Spanish
onions
(about 1-1/2 pounds total, peeled) Preheat the oven to 350 degrees F. Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes. Drain and cool; cut the onions in half crosswise. Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright. Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up. Chop the reserved centers of the onions. Sauté in oil with the garlic in a medium saucepan until tender, about 5 minutes. Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese Fill the onion shells with the spinach mixture. Cover with foil and bake about 25 minutes. Serve hot. Makes 4 servings (1 serving = 1/2 onion)
|
|||||||||||||||||||||||||||||||||||||||||||||||||||