SPINACH-STUFFED ONIONS

Spinach-Stuffed Onions image

Take frozen spinach souffle to a new level by stuffing it into onion shells. The onions make a wonderful side for roasts and other meaty entrees.-Kathann Koehler, Loveland, Ohio

Provided by Taste of Home

Time 1h20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 medium sweet onions
1 package (12 ounces) frozen spinach souffle, thawed
1/2 cup plus 4 teaspoons shredded Swiss cheese, divided
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon butter, melted

Steps:

Peel onions. Cut a 1/2-in. slice from the top of each onion; remove center with a melon baller, leaving 1/2-in. shells. Chop removed onion and set aside 1 tablespoon. (Discard remaining chopped onion or save for another use.), Place onion shells in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 8-10 minutes or until tender. Drain., In a small bowl, combine the spinach soufflé, 1/2 cup cheese, salt, nutmeg and chopped onion. Brush the onion centers with butter. Fill with spinach mixture. Place on a baking sheet., Bake, uncovered, at 375° for 45-50 minutes or until souffle is puffed and set. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 250 calories, Fat 13g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 574mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 11g protein.