4 large firm ripe tomatoes
4 cups fresh spinach, washed and chopped,
or 1 10oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 cup nonfat cottage cheese
1/4 cup parmesan cheese
1/2 cup dried bread crumbs
1 tsp. dried oregano
Preheat oven to 425*F. Slice off the top 1/4 inch of each tomato. Scoop out the pulp with a spoon. Remove as many seeds from pulp as possible. Combine the seedless tomato pulp with remaining ingredients and stuff mixture into hollowed tomatoes. Place in a baking dish which has been sprayed with nonstick spray. Cover with foil and bake about 30 minutes, or until filling is set. Remove foil during last 5 minutes of baking to lightly brown tops.