Baked Stuffed Summer Squash for 8

[Guest guest]

Baked Stuffed Summer Squash

 

Nonstick cooking spray

4 medium yellow summer squash and/or zucchini

4 oz. (1/2 of an 8 oz. pkg.) reduced fat Neufchatel cream cheese, softened

1/2 cup carrots, shredded

1/3 cup blue cheese, crumbled

1/3 cup green onions, thinly sliced

1/3 cup fine dry bread crumbs

1/4 cup fat free or light dairy sour cream

1/8 tsp. ground black pepper

2 TB walnuts, chopped or pecans  

 

Preheat oven to 400º F. Coat a 9 " x 13 " rectangular baking dish with cooking

spray; set aside.

 

Halve the squash lengthwise. Remove seeds with a spoon, leaving a shell about

1/4 inch thick.

Place squash halves, cut sides down, in prepared baking dish. Bake,

uncovered, for 10 minutes.

Turn squash halves cut sides up.

 

To make the Filling: In a medium bowl, stir together cream cheese, carrot,

blue cheese, green

onions, 1/4 cup of the bread crumbs, the sour cream, and pepper. (Mixture

will be stiff.)

 

Spoon filling evenly into squash halves. Top with walnuts and remaining

crumbs.

 

Bake, uncovered, about 10 minutes or until squash is tender and filling is

heated through.

 

Makes 8 servings.