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Couscous Stuffed Yellow Squash

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  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

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

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.

10) Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 744 Calories from Fat 58

% Daily Value*

Total Fat 11 g16.4%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 19.6 mg6.5%

Sodium 484.1 mg20.2%

Total Carbohydrates 126 g42.1%

Dietary Fiber 30.5 g122%

Sugars 46.8 g

Protein 49 g98.8%

Vitamin A 19.8% Vitamin C 78.1%

Calcium 6.4% Iron 13.1%

*Based on a 2000 Calorie diet

Couscous Stuffed Yellow Squash Recipe