Feta-stuffed Onions - 24g Carbs, 4g Fiber 2 large sweet or Spanish onions (about 1 1/2 lb total, peeled) 2 tsp olive oil 1 clove garlic 1 tsp fresh lemon juice 1/4 tsp freshly ground pepper 1/4 cup bread crumbs 1/4 cup chopped, reconstituted sun-dried tomatoes 2 Tbsp minced parsley 1/4 cup (1-ounce) crumbled feta cheese Place onions in large saucepan and cover with water. Bring to boil and cook until onions are partially tender, about 10-15 minutes. Drain and cool; cut onions in half crosswise. Scoop out center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so shells will stand upright. Preheat oven to 350 degrees. Chop reserved centers of onions. Sauté in oil with garlic in a medium saucepan until tender, about 5 minutes. Stir in lemon juice and pepper. Remove from the heat; stir in bread crumbs, tomatoes, parsley and cheese. Fill onion shells with mixture. Set on baking sheet sprayed with cooking spray. Cover with foil and bake about 25 minutes. Serve hot. Makes 4 servings (1/2 onion per serving) Approximate nutritional values per serving: 150 Calories, 5g Protein, 24g Carbs, 4g Dietary Fiber, 4g Fat, 0mg Cholesterol, 150mg Sodium