4 large tomatoes
2 cups fresh spinach, packed
1/3 medium onion, finely chopped
1 garlic clove, minced
1/2 cup fat-free ricotta cheese
salt and pepper
Preheat oven to 350F.
Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl.
Wilt spinach in boiled water or microwave, drain well and chop.
Cook the onion and garlic in small sprayed skillet until tender, add chopped tomato pulp, spinach, ricotta cheese, salt and pepper. Mix well.
Spoon the quinoa mixture into the tomatoes. Place the reserved tomato slices atop the tomatoes. Bake about 20-25 minutes. Serve hot or at room temperature.