4 servings (serving size: 1 tomato)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cut top off each tomato. Scoop out pulp, leaving shells intact. Chop and reserve 3/4 cup pulp. Discard tops and remaining pulp, or save pulp for another use. Invert tomato shells on paper towels; let stand 30 minutes.

Step 3

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and sauté 5 minutes or until tender. Add tomato pulp, spinach, couscous, rosemary, salt, and pepper; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in feta cheese.

Step 4

Spoon about 3/4 cup filling into each tomato shell. Place tomatoes into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 25 minutes or until thoroughly heated.

Oxmoor House Healthy Eating Collection

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