WW: Squash Rockefeller
6 yellow squash
2 (10 oz.) pkgs. frozen chopped spinach
1 bunch green onions
1/2 cup finely chopped parsley
3 stalks celery, chopped
2 cloves garlic, minced
1/2 cup light margarine
1/2 cup Italian breadcrumbs
hot pepper sauce to taste
salt and pepper to taste
Preheat oven to 350ÂºF.
Cut squash in half lengthwise. Steam in 1/2-in. water, covered on stove or in microwave, until almost tender. Cool and scoop out the pulp, being careful not to break the shell.
Cook spinach according to directions on package; drain well.
In pan, sautÃ© green onion, parsley, celery and garlic in margarine until tender.
Combine with spinach and remaining ingredients, mixing well.
Stuff squash shells with the mixture.
Bake for 20 minutes.
81 calories; less than 1 mg. cholesterol; 2.7 g fat; 30.3 % of calories from fat
WW Pts: 2