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
TOPPING:
1/4 cup flour
1/2 cup instant mashed potato
or buds
1/4 cup fruit sweetener**
(1/8 cup frozen apple juice concentrate plus 1/8 cup granulated fructose)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup margarine
Instructions:
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.
Serves: 4
Nutrition Facts:
Serving: 1/2 sutffed onion
Calories 141 g
Fat 4 g,
Cholesterol 6 mg,
Sodium 187 mg
Carbohydrates 22 g
Courtesy Of:diabeticgourmet.com
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