Curried Couscous and Raisin Stuffed Squash
ingredients
2 tsp. olive oil
1 small onion, diced
1 garlic clove, minced
1 tsp. curry powder
1/2 tsp. ground cumin
Salt and pepper to taste
1/2 cup couscous
1/3 cup raisins
1 cup low-fat, reduced-sodium chicken broth
1/2 cup canned chickpeas (also called garbanzo beans), drained and rinsed
2 Tbsp. minced parsley
3 medium-sized yellow squash, halved lengthwise and seeded
1/4 cup shredded reduced-fat cheddar cheese
preparation
6 servings
Preparation time: 15 minutes
Cooking time: 45-50 minutes
1. Preheat the oven to 350 °F. Heat the oil in a skillet over medium-high heat. Add the onion and garlic and sauté for 3 minutes. Add the curry powder, cumin, salt, and pepper and sauté for 2 minutes.
2. Add the couscous and raisins and sauté for 1 minute. Add the broth and bring to a boil. Cover and turn off the heat and let the couscous stand for 5 minutes.
3. Add the chickpeas and parsley and mix well.
4. Mound the stuffing into the squash halves and place in a baking dish. Sprinkle with cheese.
5. Bake for 30 to 35 minutes until the squash is tender.
nutrition
Serving size: 1/2 squash
Starch Exchanges: 1
Fruit Exchanges: 0.5
Vegetable Exchanges: 1
Fat Exchanges: 0.5
Amount Per Serving
Calories: 153
Calories From Fat: 29
Total Fat: 3 grams
Saturated Fat: 0.9 gram
Cholesterol: 3 milligrams
Sodium: 153 milligrams
Total Carbohydrate: 27 grams
Dietary Fiber: 4 grams
Sugars: 9 grams
Protein: 6 grams
