One-Pan Fish and Butternut Squash Bake | Publix Super Markets

Ingredients

• Nonstick aluminum foil
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15 oz) can chickpeas, drained
• 1/4 cup fresh cilantro, finely chopped and divided
• 4 cloves garlic, finely chopped
• 1 lemon, for juice
• 1 (15 oz) package frozen (or fresh) diced butternut squash
• 3/4 cup no-salt-added vegetable stock (or broth)
• 2/3 cup pearled couscous
• 1 tablespoon olive oil
• 1 teaspoon pumpkin (or apple) pie spice
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1/2 teaspoon ground red pepper, divided (optional)
• 1/4 cup plain nonfat Greek yogurt
• 1 cup baby spinach
• 4 white fish fillets (such as cobia, tilapia, or cod), about 20 oz