2 (10 oz.) pkgs. frozen chopped spinach
4 lg. onions
1/2 c. frozen egg substitute, thawed
1/2 c. light process cream cheese
1/2 c. skim milk
4 tbsp. freshly grated Parmesan cheese
Dash of nutmeg
1/4 tsp. pepper
Dash of salt
1 tbsp. Italian bread crumbs

Cook spinach according to directions on package omitting the salt. Drain very well and set aside. Peel onions and cut in half crosswise. Remove center of onions, being careful to leave the shells intact. Discard onion centers or save for another use. In a large mixing bowl, combine egg substitute and cream cheese and beat for 1 minute on high or until smooth, using an electric mixer. Add milk, cheese, nutmeg, pepper and salt and beat until smooth. Stir in spinach and bread crumbs. Spoon spinach mixture evenly into shells and place in a baking dish. Bake at 350 degrees for 50 to 60 minutes or until onions are tender and filling puffs.