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Couscous Stuffed Yellow Squash

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Ingredients
  Olive oil/Canola oil 1 Tablespoon
  Onions 2 Small, finely chopped
  Sweet green pepper 1 , chopped
  Garlic 2 Clove (10 gm), finely chopped
  Ham 4 Ounce, baked
  Reduced sodium reduced fat baked ham 4 Ounce
  Vegetable stock/Chicken stock 3⁄4 Cup (12 tbs)
  Low sodium tomato juice 1 1⁄4 Cup (20 tbs)
  Couscous 1 Cup (16 tbs)
  Canned red kidney beans 15 Ounce, drained, rinsed (1 Can)
  Yellow squash 6 , halved lengthwise and seeded
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Set the oven temperature to 350°F before baking.

MAKING
2) Take a large nonstick skillet and heat oil in it.
3) Add in onions, sweet pepper, and garlic and sauté for about 7 minutes.
4) Mix in diced ham and stir cook for 3 to 4 minutes.
5) Bring the mixture to a boil after pouring in stock, 3/4 cup tomato juice and seasonings.
6) Mix in couscous and then take off the mixture from heat, covering.
7) Allow the couscous to absorb the liquid and soften by keeping the mixture aside for 5 minutes.
8) Pour in remaining tomato juice and beans and lightly fluff up the grains with a fork.
9) Fill the squash with this stuffing and then bake in a roasting pan for about 25 to 40 minutes in the preheated oven until soft.

SERVING
10) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Ham
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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