Baked Stuffed Onions with Spinach Feta

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Baked Stuffed Onions with Spinach Feta

Serves: 4 (1 Serving = 1/2 Stuffed Onion)

 

Ingredients

2 large sweet or Spanish onions (about 1-1/2 pounds total, peeled)

2 teaspoons olive oil

1 clove garlic

One 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 teaspoon fresh lemon juice

1/4 teaspoon freshly ground pepper

1/4 cup bread crumbs

1/4 cup (1 ounce) crumbled feta cheese

 

Directions

Place the onions in a large saucepan and cover with water. Bring to a

boil and cook until the onions are partially tender, about 10 to 15

minutes. Drain and cool; cut the onions in half crosswise. Scoop out the

center of each onion half, leaving a 1/2-inch shell. Reserve the

centers. If necessary, cut a small piece from the end of each onion

shell so the shells will stand upright.

 

Prepare a shallow baking dish large enough to hold the onion halves in

one layer with non-stick pan spray. Place the onions in the prepared

dish, hollowed sides up.

Preheat the oven to 350 degrees F.

 

Chop the reserved centers of the onions. Saute in oil with the garlic in

a medium saucepan until tender, about 5 minutes. Stir in the spinach,

lemon juice, and pepper; cook until the liquid evaporates. Remove from

the heat; stir in the bread crumbs and cheese

 

Fill the onion shells with the spinach mixture. Cover with foil and bake

about 25 minutes. Serve hot.

 

Calories: 141

Protein: 5 g

Sodium: 187 mg

Cholesterol: 6 mg

Fat: 4 g

Carbohydrates: 22 g

Exchanges: : 1 Starch, 1 Vegetable, 1 Fat