Squash Rockefeller

By sexyswamprat

  • 6 Squash, summer, all types, fresh, medium (yellow)

  • 20 oz Spinach, chopped, frozen (2 packages)

  • 6 fresh green onions , chopped

  • 1/2 cup chopped parsley

  • 3 Celery, stalk, fresh, medium , chopped

  • 2 medium garlic cloves , minced

  • 1/4 cup margarine

  • 1/2 cup Bread Crumbs, Italian style

  • 1/8 tsp tabasco sauce (to taste)

  • 1 pinch salt and pepper (to taste)

  1. Preheat oven to 350 degrees F. Cut the squash in half lengthwise. Steam in 1/2 inch water, covered, on the stove or in the microwave, until almost tender.

  2. Cool slightly, and scoop out the pulp, being careful not to break the shell, and discard the pulp. Cook the spinach according to the package directions, and drain well.

  3. Use a skillet coated with nonstick cooking spray, sauté the green onions, parsley, celery, and garlic in the margarine until tender, and mix with the spinach, bread crumbs, hot pepper sauce, salt, and pepper, combining well. Stuff the squash shells with the mixture, and bake for 20 minutes or until heated through.

Nutritional Facts

Amount Per Serving
Calories 90.6
Total Carbs 9.7g
Dietary Fiber 2.3g
Sugars 2.7g
Total Fat 4.2g
Saturated Fat 0.7g
Unsaturated Fat 3.5g
Potassium 0mg
Protein 3.2g
Sodium 244.8mg
Dietary Exchanges
1 Fat
1 1/4 Vegetable

side side dish vegetarian vegetables dairy free anti inflammatory low carb bake

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