Tuscan Stuffed Tomatoes

ACTIVE TIME: 10 min. TOTAL TIME: 40 min. SERVES: 4

1 onion, finely chopped

1 clove garlic, minced

1 tsp. dried basil

8 tomatoes, tops removed, flesh scooped out and chopped

1 zucchini, grated

6 oz. baby spinach

2 cups cooked quinoa

1 (15 oz.) can lentils, drained and rinsed

1⁄3 cup dried currants

1⁄4 cup pine nuts, chopped

4 oz. feta cheese

Per serving: Cal. 676 Pro. 29g Carb. 104g Fiber 20g Sug. 7g Chol. 25mg Sod. 370mg Total fat: 18g Sat. 5g Trans. 0g

Hearty lentils, crunchy pine nuts, sweet currants and creamy feta create a vegetarian dish so flavorful, no one will miss the meat

1 Heat oven to 350°F. In nonstick pan over medium heat, cook onions, garlic and basil 5 min., stirring frequently. Add tomato flesh, zucchini and spinach; cook 2 to 3 min., stirring occasionally.

2 In bowl, combine veggie mixture and remaining ingredients; divide evenly among tomatoes; transfer to