Stuffed Spanish Onions
| Yield: | 1 Servings |
| Categories: |
| 3 | md | Sweet Spanish onions; (3- to 4 inch diameter each) |
| 2 | qt | Water |
| 1 | pk | (10-oz) frozen chopped broccoli; cooked according to package directions (about 2 cups) |
| 3 | oz | Grated Parmesan cheese |
| 1/4 | c | Reduced-calorie mayonnaise |
| 2 | tb | Each lemon juice; reduced-calorie margarine, (tub), and |
| All-purpose flour | ||
| 1 | ds | Salt |
| 1 1/2 | c | Skim milk |
| 3 | oz | Monterey Jack cheese; shredded |
| 1/4 | ts | Paprika |
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