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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Ingredients:
4 medium-size yellow squash |
olive oil-flavored vegetable cooking spray |
1/4 cup minced green onions |
2 tablespoons finely chopped sweet red pepper |
2 tablespoons finely chopped green pepper |
3/4 cup frozen whole-kernel corn, thawed |
1/3 cup crumbled feta cheese |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
green onion curl (optional) |
Directions:
1. Pierce squash several times with a fork. Place squash in microwave oven on paper towels. Microwave, uncovered, at HIGH 4 minutes, rearranging squash after 2 minutes. Let stand 5 minutes.
2. Cut each squash in half lengthwise; scoop out and discard pulp, leaving 1/4-inch-thick shells. Invert squash shells onto paper towels, and set aside.
3. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add minced green onions and chopped pepper; saute until tender. Remove from heat; add corn and next 3 ingredients.
4. Spoon vegetable mixture evenly into squash shells. Place stuffed shells in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH 4 to 6 minutes or until thoroughly heated. Place squash on a serving platter. Garnish with a green onion curl, if desired.
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