Rating: 3.5 stars
10 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

This side dish--good for a summer brunch or buffet--highlights the squash and kitchen herbs grown at Monticello.

Joanne Weir
Recipe by Cooking Light July 2005

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Bring 1 cup chicken 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 a fork.

  • 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.

  • Combine fontina and Parmigiano-Reggiano; set aside. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth, egg substitute, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with cooking spray. Top with remaining cheese mixture. Bake at 400° for 35 minutes or until golden. Serve warm.

Nutrition Facts

161 calories; calories from fat 31%; fat 5.6g; saturated fat 1.9g; mono fat 1.6g; poly fat 1.3g; protein 8.1g; carbohydrates 19.9g; fiber 2.2g; cholesterol 9mg; iron 0.8mg; sodium 351mg; calcium 112mg.
Advertisement
Advertisement