GRANDMA’S STUFFED YELLOW SQUASH

My grandma, who raised me, was an awesome cook. This is a recipe she fixed in summer when our garden overflowed with yellow squash. My family still enjoys it.

—Janie McGraw, Sallisaw, OK

Prep: 25 min. Bake: 25 min. Makes: 2 servings

• 1 medium yellow summer squash
• ¼ cup egg substitute
• 2 Tbsp. finely chopped onion
• ¼ tsp. salt
• ⅛ tsp. pepper
• 2 slices bread, toasted and diced

1. Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain.

2. When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a ⅜-in. shell. Invert shells on paper towel.

3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells.

4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake until lightly browned, 5-10 minutes longer.

½ each: 103 cal., 1g fat (0 sat. fat), 0 chol., 490mg sod., 18g carb. (4g sugars, 3g fiber), 6g pro. Diabetic exchanges: 1 starch, 1 vegetable.