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.
Servings:
8 servings
Prep Time:
35 mins
Total Time:
1 hr 15 mins
Ingredients
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8 mediumwhite or yellow onions (about 3 pounds)see savings
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4 teaspoonsolive oilsee savings
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2 mediumgreen sweet peppers, seeded and coarsely choppedsee savings
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2/3 cupcooked whole wheat couscoussee savings
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1/2 cupdried currantssee savings
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2 teaspoons60 to 70% tub-style vegetable oil spreadsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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1/4 teaspoonsmoked paprika or paprikasee savings
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3 tablespoonsBalsamic Drizzlesee savings
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Directions
1.
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.
2.
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.
3.
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.
4.
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 1/2 cup balsamic vinegar to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced by half; remove from heat. Stir in 1 tablespoon low-sugar raspberry jam or apricot jam and 1 teaspoon 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: Calories 180, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 164 mg, Carbohydrate 34 g, Total Sugar 13 g, Fiber 5 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 53%, Calcium 4%, Iron 7%. Exchanges: Vegetable 1, Other Carbohydrate 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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