Baked Couscous with Summer Squash and Herbs

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.8 cup couscous uncooked
• 0.3 cup egg substitute 
• 14 ounce fat-skimmed beef broth fat-free divided canned
• 1 ounce fontina shredded
• 2 tablespoons basil fresh chopped
• 2 tablespoons basil fresh chopped
• 1  garlic clove minced
• 0.5 cup spring onion sliced
• 1 tablespoon oregano fresh chopped
• 1 ounce parmesan grated
• 0.3 teaspoon salt 
• 2 cups to 3 sized squashes yellow sliced ( 2 small)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Bring 1 cup chicken broth to a boil in a medium saucepan; gradually stir in uncooked couscous.
3. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add squash, onions, basil, oregano, and garlic; saut 3 minutes or until squash is tender. Set aside.
6. Combine fontina and Parmigiano-Reggiano; set aside.
7. Combine couscous, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth, egg substitute, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with cooking spray. Top with remaining cheese mixture.
8. Bake at 400 for 35 minutes or until golden.
9. Serve warm.