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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Squash Rockefeller

Source: dLife

Sauteed vegetables mixed with breadcrumbs and presented inside summer squash.

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 4.2 Fat, 1.2 Vegetables, 0.2 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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Servings

Ingredients

Directions

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.
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.
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.