Vegetarian

Stuffed Summer Squash takes several minutes to prepare.

Stuffed Summer Squash takes several minutes to cook.

Stuffed Summer Squash makes 4 servings.

The ingredients for Stuffed Summer Squash are:

* 2 medium yellow squash, halved and seeds removed
* 4 large basil leaves
* 5 oz cream cheese, softened
* 1/2 cup plain low-fat yogurt
* 1-1/2 cups fresh spinach, saut�ed and well-drained
* 1/4 cup parsley, finely chopped
* 6 sprigs of thyme, picked
* 1/2 tsp kosher salt
* 1/4 tsp fresh cracked black pepper

Here is how you make Stuffed Summer Squash:

Preheat oven to 350�FTo saut� spinach, place a frying pan over medium-high heat with 1 tablespoon of olive oil and cook for 4-6 minutes until it has reduced in half. Press with a fork to remove liquid. Remove from pan and allow to cool. Season to taste with salt and pepper.Combine the cream cheese, yogurt, spinach, parsley, thyme, salt, and pepper.Place a single large basil leaf in the bottom of each squash.Stuff the squash with equal parts of the cream cheese mixture.Yellow squash stuffed with cream cheeseBake at 350� for 25-35 minutes, depending on the size of the squash, until fork tender.Number of Servings: 4Recipe submitted by SparkPeople user SKYDYED.

The nutritional information for Stuffed Summer Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 150.9

• Total Fat: 12.6 g
• Cholesterol: 32.7 mg
• Sodium: 147.0 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 1.6 g
• Protein: 4.9 g