Spinach Stuffed Zucchini - One of Paula's
Recipe: #16589
January 04, 2015
Categories: Side Dishes, Spinach, Squash, Southern Christmas, Sunday Dinner, Oven Roast, High Fiber, more
"This is a Paula Deen recipe and one I enjoy very much. Not only does it go well with your favorite meat/fish but it's great on its own. I've made extras just so I could have some for work lunch the next day. Yum!"
Ingredients
Nutritional
- Serving Size: 1 (246.7 g)
- Calories 170
- Total Fat - 11.1 g
- Saturated Fat - 4.6 g
- Cholesterol - 16.5 mg
- Sodium - 411.4 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 3 g
- Sugars - 5.4 g
- Protein - 7.3 g
- Calcium - 180.5 mg
- Iron - 1.6 mg
- Vitamin C - 37.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
Step 3
In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
Tips
No special items needed.