Baked Couscous With Summer Squash

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, divided
• 3/4 cup uncooked couscous
• 2 cups sliced yellow squash
• 1/2 cup sliced green onion
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 garlic clove, minced
• 1/4 cup shredded fontina cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup egg substitute
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 preheat oven to 400°f.
• 2 bring 1 cup of broth to a boil in a medium saucepan; gradually stir in uncooked couscous. remove from heat; cover and let stand 5 minutes. fluff couscous with fork.
• 3 heat a large nonstick skillet over medium high heat. coat pan with cooking spray. add squash, onions, basil, oregano, and garlic; sauté 3 minutes or until squash is tender. set aside.
• 4 combine cheeses; set aside.
• 5 combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
• 6 spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
• 7 top with remaining cheese mixture.
• 8 bake at 400°f for 25 to 35 minutes or until golden. mine takes 35. serve warm.