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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut a 1/4-inch slice from stem end of each tomato; discard stem ends. Scoop out pulp, leaving shells intact. Discard pulp and seeds. Invert tomato shells on paper towels to drain.

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  • Combine squash and remaining 9 ingredients; stir well, and spoon evenly into tomato shells. Place shells in a 9-inch square pan. Bake, uncovered, at 350° degrees for 45 minutes or until tomatoes and stuffing are thoroughly heated.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

313 calories; calories from fat 30%; fat 10.4g; saturated fat 4.5g; mono fat 3.9g; poly fat 1.2g; protein 18.3g; carbohydrates 43.3g; cholesterol 19mg; sodium 831mg.
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