Butternut Squash Couscous
1 small butternut squash
some extra-virgin olive oil
1/2 cup finely chopped green onions
2 cloves garlic, pressed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon chili powder
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/2 cup fresh or frozen peas
1 cup prepared whole grain couscous
1 tablespoon organic tamari soy sauce
1/2 cup sun-dried raisins or 1/2 cup chopped dates
2 tablespoons chopped cilantro
1/4 cup finely chopped hulled pumpkin seeds
Preheat oven to 350 degrees.
Peel the butternut squash with a vegetable peeler, scoop out the seeds, and cut the meat of the squash into tiny cubes. Coat a 14 x 7 x 2-inch baking pan with olive oil. Place the squash in the pan and toss with additional olive oil. Bake for approximately 15 minutes. Remove from the oven and add the onions and garlic. Toss together with a spatula, return to the oven, and continue baking for approximately 5 minutes longer, or until the squash can be penetrated with the tines of a fork.
In 2-quart saucepan, place the chicken broth, chili powder, nutmeg, and cinnamon; bring to a boil. Add the peas, reduce to medium heat, and cook for 6-8 minutes or until the peas are done. Remove from the burner and stir in the couscous, soy sauce, and the squash mixture. Cover and allow to sit for 10 minutes. Uncover, add raisins or dates, cilantro, and pumpkin seeds; fluff the couscous with a fork to mix. Serve immediately.
As prepared, each serving contains 215 calories, 4g total fat, 0mg cholesterol, 0mg sodium, 40g total carbohydrate and 7g protein.