Baked Stuffed Onions
Source: EatingWell Magazine, January/February 1993
Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 8 hours.
113 calories; protein 4.8g; carbohydrates 17.4g; dietary fiber 1.8g; sugars 4.1g; fat 2.8g; saturated fat 0.6g; cholesterol 31.4mg; vitamin a iu 144.9IU; vitamin c 5.5mg; folate 69.9mcg; calcium 65.4mg; iron 1.1mg; magnesium 17.3mg; potassium 201.1mg; sodium 367.1mg; thiamin 0.2mg.
1 starch, 1 vegetable, 1/2 fat