Baked Stuffed Onion with Spinach Feta Recipe

Baked Stuffed Onion with Spinach Feta is absolutely delicious!  These baked sweet onions are so easy to prepare onions for stuffing.  Once sweet onions are cooked, they have a delicious mellow flavor.  Baked Stuffed Onion with Spinach Feta are excellent served with your steak dinner.  A side dish of baked stuffed onions combines a pretty presentation with savory flavor, perfect for the holidays but just as good any time of the year.   By the way, the stuffing is fantastic!


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Baked Stuffed Onions with Spinach Feta Recipe:

Baked Stuffed Onion with Spinach Feta Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 servings

Calories per serving: 229

Fat per serving: 4.7 g


2 large sweet  onions (about 1-1/2 pounds total, peeled)*
2 teaspoons olive oil
1 clove garlic, minced or chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 teaspoon fresh-squeezed lemon juice
1/4 teaspoon freshly-ground pepper
1/4 cup bread crumbs
1/4 cup (1 ounce) crumbled feta cheese

Baked Stuffed Onions*  Look for sweet onions that are light golden-brown in color, with a shiny tissue-thin skin and firm, tight, dry necks.  (Ordinary storage onions are darker and have a thicker skin.)  When cut into, sweet onions should have a creamy white interior.  Avoid onions that have soft spots, surface bruises, or sprouting.  Young onions are sweeter than old ones.  They should have absolutely NO SMELL whatever.  If they do, they are probably bruised somewhere under the skin and are on their way out.

Sweet onions are often named by geographic origin and described as being sweet.  The best known are:

Vidalia from Georgia, Walla Walla from Washington, Maui from Hawaii, Imperial from California, Carzalia from New Mexico, The Texas Spring or Supersweet from Texas, and OSO Sweets from Chile, South America.



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 let cool.

When the onions are cool, cut each onion 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.  Saute 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 feta cheese

Fill the cooked onion shells with the spinach mixture.  Cover with aluminum foil and bake approximately 25 minutes.  Serve hot.





3.5 WW points

Source:  Recipe from the cookbook The New Family Cookbook for People With Diabetes by The American Diabetes Association (Editor), Linda Haas.


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