I’m a big fan of blue cheese, and came home from a South Carolina beach trip with a wedge of Clemson University’s blue cheese. Can’t wait to put it to use here. But substitute any cheese you like. This recipe came from Better Homes and Gardens magazine.
Ingredients:
4 medium yellow summer squash and/or zucchini 4-ounces reduced-fat cream cheese (Neufchatel), softened 1/2 cup shredded carrot 1/3 cup crumbled blue cheese 1/3 cup thinly sliced green onions 1/3 cup fine dry bread crumbs 1/4 cup fat-free or light dairy sour cream 1/8 teaspoon ground black pepper 2 tablespoons chopped walnuts
Preparation:
Preheat oven to 400 degree F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.
Halve the squash lengthwise. If needed, remove seeds with a spoon, leaving a shell about 1/4 inch thick. Place squash halves, cut sides down, in prepared baking dish. Bake, uncovered, for 10 minutes. Turn squash halves cut sides up.
Meanwhile, for filling, in a medium bowl, stir together cream cheese, carrot, blue cheese, green onions, 1/4 cup of the bread crumbs, the sour cream, and pepper. (the mixture will be stiff.)
Spoon filling evenly into squash halves. Top with walnuts and remaining crumbs. Bake, uncovered, about 10 minutes or until squash is tender and filling is heated through. Makes 8 servings.
Make-Ahead Directions: Prepare as directed through Step 3. Cover and chill for up to 24 hours. Bake as directed in Step 4, except bake about 15 minutes.