Serves 2 - Srvg Size 1 Stuffed Squash = WW: 7 pts and 280 calories
Ingredients:
1 cup fresh baby spinach, chopped
1 cup Queso Quesadilla Shredded Cheese
1/4 cup cooked rice (we used Rice a Roni, Red Bean)
6 Jumbo Black Olives, lightly chopped
1 Tablespoon minced garlic
2 medium-sized fresh mushrooms - stems removed, chopped
3 teaspoons Diced Tomatoes
1/2 cup Marinara Sauce
Pinch of the following: Celery Flakes and Herb de Province
2 shakes of Johnny's Garlic Spread
Italian herb seasoning and pink himalayan salt to taste
NOTE: Blanch the squash, then let it cool completely in the morning or at least 3 to 4 hours before stuffing them.
Preparation:
Preheat oven to 350-degrees.
Slice off the top (cap) of the squash, then lighting slice around the inside leaving about 1/4 thick wall. Then carefully scoop out the inside of both squash. You do not need that which is removed, keep, toss or freeze.
In a medium bowl add the rice, mushrooms, olives, garlic, tomatoes and spinach. Mix well.
Add 1/2 the cheese and 1/2 the marinara. Mix thoroughly. Add seasonings and continue to mix and salt to taste.
Stuff each squash being sure to push and pack the stuffing deep into the corners of the squash.
Top with the remaining sauce, letting it drip down the sides of the squash. Then top with remaining cheese.
Bake for one hour, uncovered at 350 degrees (we are elevation 3200 feet)
You won't need anything else, as this is a very complete meal.