Preheat oven to 350F. Peel onion, slice in halfon the equator. Remove centres leaving a bowl in the onion halves. FILLING: In a bowl, stir together 1/2 c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base. GLAZE: In a separate bowl, whisk together the glaze ingredients. Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes. Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown. * The recipe doesnt state which paprika, but I would opt for the sweeter Hungarian variety.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 5 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 140.9mg||5 %|
|Potassium 76.6mg||2 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.9g|
|Protein 1.2g||2 %|
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Calories per serving: 50
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