Perfect for summer meals since it highlights fresh herbs and squash, this cross between a squash casserole and dressing combines your grain and vegetable all in one dish.

Joanne Weir
Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
8 servings (serving size: about 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Place 1 cup broth in a medium saucepan. Cover pan and bring to a boil. Gradually stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.

  • Heat a large nonstick skillet over medium-high heat. Coat pan heavily with cooking spray. Add squash and garlic; sauté 2 minutes. Add onions, basil, and oregano; sauté 2 minutes or until squash is tender. Remove from heat.

  • Combine cheeses in a small bowl. Add couscous and half of cheese mixture to squash mixture; stir in remaining chicken broth, egg substitute, salt, and pepper. Spoon mixture into an 8–inch square glass or ceramic baking dish lightly coated with cooking spray. Top with remaining half of cheese mixture.

  • Bake at 400° for 30 minutes or until golden. Serve warm.

  • Young Chefs can:

  • Wash squash

  • Pull basil and oregano leaves off stems

  • Measure cheeses

  • Older Chefs can:

  • Measure couscous

  • Help add couscous and cheese to squash mixture

Nutrition Facts

114 calories; fat 1.9g; saturated fat 0.9g; mono fat 0.4g; poly fat 0.3g; protein 5.6g; carbohydrates 18.5g; fiber 1.6g; cholesterol 5mg; iron 0.6mg; sodium 225mg; calcium 51mg.
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