- 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
- 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.
Recipe Yield: Serves: 4 (1 Serving = 1/2 Stuffed Onion)
Nutritional Information Per Serving:
Fat: 4 grams
Sodium: 187 miligrams
Cholesterol: 6 miligrams
Protein: 5 grams
Carbohydrates: 22 grams
: 1 Starch, 1 Vegetable, 1 Fat
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Source: The New Family Cookbook For People with Diabetes
Book Title: The New Family Cookbook For People with Diabetes
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