Bake or microwave sweet potatoes until done, but still firm. When cool enough to touch, cut each in half lengthwise and scoop out inside leaving 1/4-inch of inside around skin for stability.
transfer scooped out potato into a mixing bowl and mash coarsely.
Heat the margarine in medium skillet. Add the zucchini and saute stirring frequently, until it is golden and tender. Add the scallions and saute for another minute or so.
Combine the zucchini mixture with mashed sweet potato in the mixing bowl. Add the goat cheese, and salt and stir well to combine.
Stuff the mixture back into the potatoe shells. Heat as needed in the microwave or preheated 400F oven and serve.
Serve with steamed broccoil & cauliflower and chickpea and tomato salad.
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 113 (70%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 22.9mg||7 %|
|Sodium 92.3mg||3 %|
|Potassium 672mg||18 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 8.6g|
|Protein 3.4g||5 %|
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Calories per serving: 162
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