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Piquant blue cheese and sour cream filling does contain fat, but the cheese has such big flavor, you only need a little bit in this Blue Cheese Stuffed Summer Squash. Top it off with a dusting of crunchy walnuts.
Ingredients:

Nonstick cooking spray
4 medium yellow summer squash and/or zucchini
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/2 cup shredded carrot
1/3 cup crumbled blue cheese
1/3 cup thinly sliced green onions
1/3 cup fine dry bread crumbs
1/4 cup fat-free or light dairy sour cream
1/8 teaspoon ground black pepper
2 tablespoons chopped walnuts

Directions:

1. Preheat oven to 400 degree F. Coat a 3-quart rectangular baking dish with cooking spray; set aside.

2. Halve the squash lengthwise. Remove seeds with a spoon, leaving a shell about 1/4 inch thick. Place squash halves, cut sides down, in prepared baking dish. Bake, uncovered, for 10 minutes. Turn squash halves cut sides up.

3. Meanwhile, for filling, in a medium bowl, stir together cream cheese, carrot, blue cheese, green onions, 1/4 cup of the bread crumbs, the sour cream, and pepper. (the mixture will be stiff.)

4. Spoon filling evenly into squash halves. Top with walnuts and remaining crumbs. Bake, uncovered, about 10 minutes or until squash is tender and filling is heated through. Makes 8 servings.

Make-Ahead Directions: Prepare as directed through Step 3. Cover and chill for up to 24 hours. Bake as directed in Step 4, except bake about 15 minutes.

Posted in Receipes