| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Main dish, Low-cal |
4 |
Servings |
INGREDIENTS
| 2 |
x |
Zucchini, 6-7"long |
| 1 |
c |
Corn, whole-kernel, frozen |
| 1/2 |
c |
Cottage Cheese, small curd |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper, black |
| 2 |
tb |
Green onions, chopped |
| 1/4 |
c |
Parmesan Cheese, grated |
INSTRUCTIONS
SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE
MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. . Preparation: 15 min
Cooking: 15 min
Calories per serving: 125 1. Preheat the oven to 400F. Cut the
squash in half lengthwise and scoop the seeds out of each half with a
teaspoon. 2. Mix together the corn, cottage cheese, salt, pepper, and green
onions. Spoon the mixture into the squash halves, mounding it slightly. Top
with Parmesan chhese. 3. Place the squash in a buttered 8 x 8 x 2 baking
dish and bake, uncovered for 15 minutes, or until the squash is tender and
the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK,
THRIFTY COOKING, READER'S DIGEST
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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