Creamy Spinach-Stuffed Onions

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Creamy Spinach-Stuffed Onions
Creamy Spinach-Stuffed Onions
3 medium onions
1 (10- oz.) box frozen chopped spinach thawed and squeezed dry
1 (10- oz.) container refrigerated light Alfredo sauce refrigerated l
1/4 cup Parmesan cheese shredded
2 tbsp. sun-dried tomatoes chopped
Freshly ground pepper to taste

Prep: 15 minutes Cook: 30 to 35 minutes Makes: 6 servings

1. Preheat oven to 400°F. Peel onions and cut in half; cut a small piece off each rounded end so the onions will sit flat. Press the bottom of each onion with your thumbs to pop out the inner layers of the onions, leaving 3 rings on the outside. (Save the insides for another use.)
2. Place a small square of onion in the bottom of each to cover the hole and place in a buttered baking dish with a few tablespoons of water. Cover and bake for 20 to 25 minutes or until onions are tender.
3. Mix together remaining ingredients in a small bowl and spoon into the onion shells. Return to the oven and bake, uncovered, for 10 minutes more. Serve as a side dish.
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