Spinach And Feta-Stuffed Tomatoes

• 4 large tomatoes (about 8 ounces each)
• Cooking spray
• 1 cup chopped onion
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 cup cooked couscous
• 2 teaspoons chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup (3 ounces) crumbled feta cheese

1. Preheat oven to 350u0b0.
2. Cut top off each tomato. Scoop out pulp, leaving shells intact. Chop and reserve 3/4 cup pulp. Discard tops and remaining pulp, or save pulp for another use. Invert tomato shells on paper towels; let stand 30 minutes.
3. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and saute 5 minutes or until tender. Add tomato pulp, spinach, couscous, rosemary, salt, and pepper; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in feta cheese.
4. Spoon about 3/4 cup filling into each tomato shell. Place tomatoes into an 8-inch square baking dish coated with cooking spray. Bake at 350u0b0 for 25 minutes or until thoroughly heated.

tomatoes, cooking spray, onion, couscous, fresh rosemary, salt, pepper, feta cheese

Taken from www.myrecipes.com/recipe/spinach-feta-stuffed-tomatoes (may not work)