Meatless Monday: Stuffed Squash Blossoms

June 30, 2014 at 11:34 am Leave a comment

stuffed squash blossoms


  • 1 small red bell pepper, halved and seeded
  • 1/2 cup fat-free cream cheese, softened
  • 3 tablespoons minced green onions
  • 1 tablespoon canola mayonnaise
  • 1/2 teaspoon hot sauce
  • Dash of ground red pepper
  • 3/4 cup cheddar cheese, shredded
  • 8 fresh squash blossoms


  1. Preheat broiler to high.
  2. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place roasted pepper in a paper bag, and fold to close bag tightly. Let stand for 5 minutes. Peel and chop bell pepper.
  3. Place 3 tablespoons bell pepper in a medium bowl; reserve remaining pepper for another use. Add cream cheese and remaining ingredients to pepper in bowl, and stir until well blended. Carefully make a slit in each squash blossom; open and spoon 2 tablespoons cheese mixture into each blossom. Press to close.

Nutritional Information:

  • Amount per serving Calories: 72
  • Total Fat: 3.8g
  • Protein: 5.7g
  • Carbohydrate: 2.9g
  • Fiber: 0.5g
  • Sodium: 207mg
  • Calcium: 142mg

*Recipe from Cooking Light:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , .

Diabetes Travel Checklist Independence Day 2014

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