WW: Squash Rockefeller

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

Serves 12

Preheat oven to 350ºF.

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, sauté 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.

Per Serving:
81 calories; less than 1 mg. cholesterol; 2.7 g fat; 30.3 % of calories from fat
WW Pts: 2