Ingredients
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1/4 teaspoon salt
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3/4 cup uncooked couscous
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2 cups sliced yellow squash
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2 tablespoons chopped fresh basil
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1 tablespoon chopped fresh oregano
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1/4 cup shredded Fontina cheese
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1/4 cup grated parmesan cheese
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1/4 cup egg substitute
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1/4 teaspoon pepper
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1 garlic clove, minced
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1/2 cup sliced green onion
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14 ounces reduced-sodium fat-free chicken broth or 14 ounces vegetable broth, DIVIDED
Instructions
- Preheat oven to 400°F.
- 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.
- 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 cheeses; set aside.
- Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining broth, egg substitute, salt, and pepper.
- Spoon mixture into an 8x8-inch baking dish that is lightly coated with cooking spray.
- Top with remaining cheese mixture.
- Bake at 400°F for 25 to 35 minutes or until golden. Mine takes 35. Serve warm.