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| Sides, Salads and Soups If you know which phase the recipe will fit in besure to include that info. |
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| Stuffed Yellow Squash (P2) 6 medium-size yellow squash 6 turkey bacon slices 7 green onions, chopped 2 tablespoons diced green bell pepper 3/4 cup fine dry whole grain wheat bread crumbs 1/2 teaspoon pepper 1/4 teaspoon salt 3 tablespoons Smart Balance spread, melted 1/4 cup shredded low-fat Parmesan cheese Directions: 1.Cook squash in boiling water to cover in a large saucepan 10 minutes or until squash is tender but still firm. Drain and cool slightly. 2.Cut squash in half lengthwise; scoop out pulp, leaving ¼-inch-thick shells. Reserve pulp. 3.Cook bacon in a skillet until crisp; drain on paper towels. Crumble and set aside. 4.Pour drippings from skillet. (Do not wipe with paper towels.) Sauté green onions and bell pepper in skillet over medium-high heat until tender. 5.Stir together squash pulp, crumbled bacon, onion mixture, breadcrumbs, and next 3 ingredients; spoon into squash shells. Place shells in a 13- x 9-inch pan. Sprinkle with cheese. Broil 4 inches from heat (with electric oven door partially open) 3 minutes or until lightly browned. Serve warm or at room temperature. | ||||||||||