4 servings. NOTE: If a 13- x 9- x 2-inch baking dish will not fit in your microwave oven
4 medium-size yellow squash
Olive oil-flavored vegetable cooking spray
1/4 cup minced green onions
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped green pepper
3/4 cup frozen whole-kernel corn, thawed
1/3 cup crumbled feta cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Green onion curl (optional)
How to Make It
Pierce squash several times with a fork. Place squash in microwave oven on paper towels. Microwave, uncovered, at HIGH 4 minutes, rearranging squash after 2 minutes. Let stand 5 minutes.
Cut each squash in half lengthwise; scoop out and discard pulp, leaving 1/4-inch-thick shells. Invert squash shells onto paper towels, and set aside.
Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add minced green onions and chopped pepper; saute until tender. Remove from heat; add corn and next 3 ingredients.
Spoon vegetable mixture evenly into squash shells. Place stuffed shells in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH 4 to 6 minutes or until thoroughly heated. Place squash on a serving platter. Garnish with a green onion curl, if desired.