This was pretty good. I used beef stock instead of the chicken broth because I had a partial box in the fridge - definitely added more depth of flavor, and didn't need the extra salt at the end. I added a little extra squash (about 1/2 cup more) and used frozen pearl onions, which cooked quicker. Definitely had a little kick, but I used less ground red pepper than called for. Served over white jasmine rice. Would make again - definitely a good, solid recipe.
Fantastic flavor! To easily peel the pearl onions, I put them in boiling water for 3 minutes, rinsed them in cold water, cut the root ends and pinched them out of the skins. That extra cooking time made them perfect in the dish. Only FOUR pts! Served in bowls over coucous cooked in lower sodium, fat-free chicken broth. (4 pts for the coucous, for a total of only 8 pts!)
Served it with a sun-dried tomato couscous (from a box) and a spicy moroccan carrot salad. In the future, I would cook the pearl onions for an extra 10 or 15 minutes before adding the squash, cause they were still a little firm compared to everything else.