#MEwx Warm temps, sun and Vegetable stuffed yellow squash

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Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

This morning we have partly sunny skies with highs in the mid 40s. Winds will be West 10 to 15 mph gusting to 25 mph.

Tonight it will be partly cloudy during evening hours, then clearing. Lows will drop to the upper 20s. Winds will be West 10 to 15 mph.

The readings from my weather instruments are:

Our outdoor temperature is 34.0°F, the humidity is 50%, the dew point is 17.2°F and our wind chill is 34.0°F.

The wind direction is North between 6.6 MPH and 8.1 MPH.

The Relative pressure is 29.89, the Absolute pressure is 29.69 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with clear and sunny skies with a light fluffy cloud here and there.

The UV rating is 1 out of 16, The moon is 35.1% illuminated, the moon phase is  waning crescent, Sunrise is 5:52 am↑ 75° East, Sunset is 7:25 pm↑ 286° West, Moonrise is 3:27 am↑ 119° Southeast, Moonset is 1:01 pm↑ 243° Southwest and we'll have 13 hours 32 minutes of daylight today.  

We didn't receive any new rainfall over the past 24 hours.

IF you dedicate yourself to sticking with the next few weeks worth of the dietary recipes I'll be posting here you'll reach your target weight loss. C'mon, stick with it.

VEGETABLE STUFFED YELLOW SQUASH

Serves:  6

 

6 small yellow squash or 6 mixed squashes

1 tomato, finely chopped

½ cup minced onion

½ cup finely chopped green pepper

½ cup shredded low-calorie cheddar cheese

Fresh ground pepper

 

  • Place squash in a large pot of boiling water.  Cover, reduce heat, and simmer for 5 to 7 minutes or until squash is tender but firm. 
  • Drain and allow to cool slightly. 
  • Trim stems from squash, and cut in half lengthwise.  Gently scoop out the pulp, leaving a firm shell. 
  • Drain and chop the pulp. 
  • In a large mixing bowl, combine pulp and ½ cup onion, ½ cup green pepper, ½ cup cheddar cheese and fresh ground peppers, blending well. 
  • Place squash shells in a 13x9x2 inch baking dish, gently spoon vegetable mixture into shells, and bake at 400 degrees for 15 to 20 minutes. 
  • Remove from oven and let cool slightly before serving.

 

NOTE:  Other vegetables may be added to the vegetable mixture such as mushrooms, green onions, etc.

 

Exchange:  2 vegetable

Calories:  50; fat:  1 g; cholesterol:  2 mg; carbohydrate:  8 g; fiber:  2 g; protein:  4 g; sodium:  62 mg

 

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