Baked Stuffed Onions with Spinach Feta |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Got this recipe out of Diabetic Gourmet Magazine. Can adjust ingredients for the non diabetic in your family but as written has: Exchanges: : 1 Starch, 1 Vegetable, 1 Fat Ingredients:
2 large sweet onions or 2 large spanish onions (about 1-1/2 pounds total, peeled) |
2 teaspoons olive oil |
1 clove garlic |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 teaspoon fresh lemon juice |
1/4 teaspoon fresh ground pepper |
1/4 cup breadcrumbs |
1/4 cup crumbled feta cheese (1 oz) |
Directions:
1. Place the onions in a large saucepan and cover with water.
2. Bring to a boil and cook until the onions are partially tender, about 10- 15 minutes.
3. Drain and cool; cut the onions in half crosswise.
4. Scoop out the center of each onion half, leaving a 1/2 shell.
5. Reserve the centers.
6. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
7. Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray.
8. Place the onions in the prepared dish, hollowed sides up.
9. Preheat the oven to 350 degrees F.
10. Chop the reserved centers of the onions.
11. Saute in oil with the garlic in a medium saucepan until tender, about 5 minutes.
12. Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates.
13. Remove from the heat; stir in the bread crumbs and cheese Fill the onion shells with the spinach mixture.
14. Cover with foil and bake about 25 minutes.
15. Serve hot.
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