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Stuffed Spinach Tomatoes
Source: dLife

Fresh tomatoes stuffed with spinach and spices and baked.

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

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 71.6
Total Carbs 11.1 g
Dietary Fiber 1.6 g
Sugars 4.1 g
Total Fat 1.6 g
Saturated Fat 0.1 g
Unsaturated Fat 0.3 g
Potassium 2.3 mg
Protein 2.4 g
Sodium 225.6 mg
Dietary Exchanges
1/2 Fat , 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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8 each  fresh tomatoes
10 oz  frozen chopped spinach
2 tsp  Margarine, soft, 80% fat
2 tbsp  white all purpose flour
0 1/2 tsp  salt
0 1/2 tsp  dry mustard
0 1/4 tsp  Sauce, worcestershire, low sodium
2 tbsp  bread crumbs
1 each  cooking spray
  1. Begin by cutting the tops off of the tomatoes and scooping out the pulp, leaving the shells intact. Chop and reserve the pulp for later use. Invert the tomato shells and then let drain on paper towels for 10 minutes.
  2. Omitting any salt or fat, cook the spinach according to the package directions. Drain well.
  3. In a medium saucepan, melt the margarine over low heat. Add the flour, salt, mustard, and Worcestershire sauce, and stir until the mixture is smooth. Cook for 1 minute, stirring constantly, and then stir in the spinach and tomato pulp. Remove from heat.
  4. Preheat your oven to 400 degrees F and then spoon the spinach mixture into the tomato shells. Top with the breadcrumbs and then place the stuffed tomatoes in a shallow baking dish treated with cooking spray.
  5. Bake for 15 minutes, or until the mixture is heated well and the breadcrumbs and browned.

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