#MEwx Above freezing with melting and Vegetable Stuffed Yellow Squash

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Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning we have partly sunny skies with expected highs in the mid 30s. Winds are Northwest around 10 mph.

Tonight we’ll have partly cloudy conditions with lows in the lower 20s. Winds will remain light and variable.

The outdoor temperature is 27.0°F, the dewpoint is 24.5°F and the wind chill is 27.0°F.

We’ve received 0.11 inches of rain over the past 24 hours for a total of 1.47 inches of rain Since this weather front moved in on Wednesday. 

Today’s sunrise is 7:16 AM, sunset is 4:10 PM and we’ll have 8 hours 53 minutes of daylight today. Moonrise is 8:50 PM and Moonset is 10:21 AM. The moon phase is Waning Gibbous and is 83% illuminated. Our next Full Moon is on January 25 and our next new moon will be on January 11.

The wind velocity is between 0.0 MPH and 3.4 MPH from the Southwest.

The Relative pressure is 29.64, the Absolute pressure is 29.44 and rising with a weather graphic indicating sun/melting and a few clouds.

The Humidity is 89%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 26.4W/m2.

Visibility is 10.0 miles /16.1 Kilometers with patchy clouds up there.

 

Yep, another fat-fighting meal for you to have. C’mon, look at yourself in the mirror and get the jogging pants and shoes on.

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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