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Stuffed Yellow Squash

Prep time 20 mins
Cook time 4 mins
Yield 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)

Nutrition Information

  • calories 88
  • caloriesfromfat 31 %
  • fat 3 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.2 g
  • carbohydrate 13.7 g
  • fiber 3.5 g
  • cholesterol 9 mg
  • iron 0.0 mg
  • sodium 270 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cooking Light The Lazy Gourmet