Stuffed Onions
Recipe from Diabetic Living

Tender baked onions make the perfect edible container for the whole wheat couscous pilaf in this hearty side dish. Try it for your holiday dinner.

Stuffed Onions

by 1  person

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Servings: 8
Prep Time: 35 mins
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  • 8   medium 
    white or yellow onions (about 3 pounds)
  • 4   teaspoons 
    olive oil
  • 2   medium 
    green sweet peppers, seeded and coarsely chopped
  • 2/3  cup 
    cooked whole wheat couscous
  • 1/2  cup 
    dried currants
  • 2   teaspoons 
    60 to 70% tub-style vegetable oil spread
  • 1/2  teaspoon 
  • 1/4  teaspoon 
    ground black pepper
  • 1/4  teaspoon 
    smoked paprika or paprika
  • 3   tablespoons 
    Balsamic Drizzle
Balsamic Drizzle
  • 1/2  cup 
    balsamic vinegar
  • 1   tablespoon 
    low-sugar raspberry jam or apricot jam
  • 1   teaspoon 
    60 to 70% tub-style vegetable oil spread

Preheat oven to 400 degrees F. Peel off and discard outer layer of each onion. Cut a 1/2-inch-thick slice from the stem end of each onion; coarsely chop the slices and set aside. Trim a small slice off the opposite end of each onion so it can stand upright. Using a melon baller or small scoop, hollow out each onion, leaving a 1/4-inch-thick shell. Save onion centers for another use.
Place onion shells on a foil-lined baking sheet; brush outsides of onion shells with 2 teaspoons of the olive oil. Roast about 20 minutes or until lightly browned and almost tender. Remove from oven. Reduce oven temperature to 350 degrees F.
Meanwhile, in a large skillet, heat the remaining 2 teaspoons oil over medium heat. Add sweet pepper and chopped onion; cook for 3 to 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in couscous, currants, vegetable oil spread, salt, black pepper, and paprika. Divide evenly among onion shells.
Bake, uncovered, for 20 to 25 minutes or until onions are tender and heated through. Drizzle with Balsamic Drizzle before serving. Serve warm.
Balsamic Drizzle
In a heavy small saucepan, bring balsamic vinegar to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced by half; remove from heat. Stir in low-sugar raspberry jam or apricot jam and 60 to 70% tub-style vegetable oil spread; keep warm. Store any unused Balsamic Drizzle in an airtight container in the refrigerator for up to 3 days; drizzle over cooked pork or chicken for added flavor. Makes about 1/3 cup.

Nutrition information
Per Serving: cal. (kcal) 180, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 34, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 13, pro. (g) 4, vit. A (IU) 194.36, vit. C (mg) 31.3, Thiamin (mg) 0.12, Riboflavin (mg) 0.09, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.27, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 164, Potassium (mg) 282, calcium (mg) 40.39, iron (mg) 1.26, Vegetables () 1, Other Carb () 2, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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