Ingredients

2 tsp. olive oil

1 small onion, diced

1 garlic clove, minced

1 tsp. curry powder

1/2 tsp. ground cumin

Salt and pepper to taste

1/2 cup couscous

1/3 cup raisins

1 cup low-fat, reduced-sodium chicken broth

1/2 cup canned chickpeas, drained and rinsed

2 Tbsp. minced parseley

3 medium-sized yellow squash, halved lengthwise and seeded

1/4 cup shedded reduced-fat cheddar cheese

Preparation

  1. Preheat the oven to 350 degrees F. Heat the oil in a skillet over medium-high heat. Add the onion and garlic and saute for 3 minutes. Add the curry powder, cumin, salt, and pepper and saute for 2 minutes.
  2. Add the couscous and raisins and saute for 1 minutes. add the brother and bing to a boil. Cover and turn off the heat and let teh couscous stand for 5 minutes.
  3. Mix in chickpeas parsley.
  4. Mound the stuffing into the squash halves and place in a baking dish. Sprinkle with cheese.
  5. Bake for 30 to 35 minutes until the squash is tender.