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Squash Rockefeller
Source: dLife

Sauteed vegetables mixed with breadcrumbs and presented inside summer squash.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 91.0
Total Carbs 9.7 g
Dietary Fiber 2.4 g
Sugars 3.3 g
Total Fat 4.2 g
Saturated Fat 0.7 g
Unsaturated Fat 0.1 g
Potassium 291.4 mg
Protein 3.2 g
Sodium 243.6 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 each  Squash, summer, all types, fresh, medium
20 oz  Spinach, chopped, frozen
6 each  fresh green onions
0 1/2 cup  chopped parsley
3 each  medium celery stalk
2 each  medium garlic cloves
0 1/4 cup  margarine
0 1/2 cup  Bread Crumbs, Italian style
0.125 tsp  tabasco sauce
1 pinch  salt and pepper
  1. Preheat oven to 350 degrees F. Cut the squash in half lengthwise. Steam in 1/2 inch water, covered, on the stove or in the microwave, until almost tender.
  2. Cool slightly, and scoop out the pulp, being careful not to break the shell, and discard the pulp. Cook the spinach according to the package directions, and drain well.
  3. Use a skillet coated with nonstick cooking spray, sauté the green onions, parsley, celery, and garlic in the margarine until tender, and mix with the spinach, bread crumbs, hot pepper sauce, salt, and pepper, combining well. Stuff the squash shells with the mixture, and bake for 20 minutes or until heated through.

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