Low Fat Stuffed Onions with Savory Herbed Filling

Delight in the wholesome goodness of these Low Fat Stuffed Onions with Savory Herbed Filling—a light yet satisfying dish that celebrates fresh, nutrient-packed ingredients. Perfect for health-conscious food lovers, this recipe features tender yellow onions hollowed out and stuffed with a flavorful quinoa-based mixture enriched with vibrant carrots, celery, and fragrant herbs like parsley and thyme. A hint of lemon zest adds a bright, zesty touch, while the use of low-sodium vegetable broth and a dash of olive oil keeps the dish low in fat without sacrificing taste. These golden-baked stuffed onions are perfect as a main course or a side dish, and they’re easy to prepare with minimal clean-up. A must-try for fans of plant-forward cooking or anyone seeking a delicious yet guilt-free addition to their repertoire!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces large yellow onions
• 0.5 cups quinoa
• 1 cups vegetable broth (low-sodium)
• 1 large, finely diced carrots
• 1 large, finely diced celery stalk
• 2 cloves, minced garlic
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• 1 teaspoon extra virgin olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 for greasing pan non-stick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with non-stick cooking spray.

Step 2

Peel the onions and remove the tops and bottoms so they sit flat. Hollow out the centers using a spoon or melon baller, leaving layers about 1/2-inch thick to form a sturdy shell. Reserve about half of the removed onion flesh for the filling, finely chopping it.

Step 3

Bring a pot of water to boil. Add the hollowed onions and blanch for 4-5 minutes until just tender but still firm. Drain and allow them to cool slightly.

Step 4

Rinse the quinoa under cold water to remove its natural bitterness. In a small saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

Step 5

Heat the olive oil in a non-stick skillet over medium heat. Add the finely chopped onion flesh, carrot, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 6

In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, parsley, thyme, lemon zest, salt, and black pepper. Mix thoroughly.

Step 7

Stuff each hollowed onion with the herbed quinoa mixture, packing it in gently. Place the stuffed onions upright in the prepared baking dish.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the tops are lightly golden and the onions are tender.

Step 9

Remove the stuffed onions from the oven and let them cool for a few minutes before serving. Garnish with additional fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1089.4g)

Amount per serving	% Daily Value*
Calories	711.2

Total Fat 21.3g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2032.7mg	0%
Total Carbohydrate 114.7g	0%
Dietary Fiber 14.6g	0%
Total Sugars 32.4g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 242.2mg	0%
Iron 4.4mg	0%
Potassium 1612.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 11.4%

Carbs: 62.5%