Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Soy-free
Heart-Healthy
High-Fiber
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Directions
Prep Time
15 minutes
Cook Time
55 minutes
Ready in
1 hour, 10 minutes
- Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray. Place squash cut side down on baking sheet. Bake 35 minutes or until tender. Turn squash cut side up and brush with honey; bake 10 minutes more.
- Meanwhile, in a medium pot bring broth to boiling. Add couscous; cook 8 to 10 minutes or until tender. Drain; return to pot. Stir in oil, lemon peel and red pepper flakes.
- Spoon couscous mixture evenly into squash halves. Top with parsley, if desired, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 300, Calories Fat 29, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 41mg, Carbohydrate 63g, Protein 7g
Serving Size | 1 |
Calories | 300 |
Calories Fat | 29 |
Calories (fat) extra | 9 |
Total Fat | 3g |
Total Fat (extra) | 5 |
Saturated Fat | 0g |
Saturated Fat (extra) | 2 |
Cholesterol | 0mg |
Sodium | 41mg |
Sodium (extra) | 2 |
Potassium | 866mg |
Carbohydrate | 63g |
Carbohydrate (extra) | 21 |
Fiber | 4g |
Fiber (extra) | 17 |
Sugars | 4g |
Protein | 7g |
Vitamin A | 791IU |
Vitamin A (extra) | 16 |
Vitamin C | 25mg |
Vitamin C (extra) | 43 |
Iron | 2mg |
Iron (extra) | 2 |