4 sm. fresh zucchini squash
3 tbsp. minced onion
3 tbsp. chopped green pepper
1/4 tsp. salt
Sugar substitute to equal 2 tsp. of sugar
1/8 tsp. Allspice
1/8 tsp. pepper
1/4 c. plain low fat yogurt
4 squares Hine crackers, crushed
1 tbsp. dry butter substitute

Cut zucchini in half lengthwise. Put in sauce pan and add enough water to cover squash. Boil 5 minutes, drain and cool. Scoop out squash pulp and place in bowl, reserving squash hulls. Combine squash pulp, onion, green pepper, salt, sugar substitute, Allspice, pepper and yogurt. Spoon mixture into squash hulls. Sprinkle with cracker crumbs and dry butter substitute. Bake at 350 degrees for 30 minutes.