Moroccan Beef and Pumpkin Bake
INGREDIENTS
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1 pound 95 percent lean ground beef
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2 cups 1/2-inch pieces peeled pumpkin or winter squash
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3/4 cup coarsely chopped red sweet pepper (1 medium)
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1/2 cup coarsely chopped onion (1 medium)
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2 CLOVES garlic, minced
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1 cup frozen whole kernel corn
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1/2 cup couscous
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1 recipe Moroccan Spice Blend
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1 cup lower-sodium beef broth
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1/2 8 ounce package reduced-fat cream cheese (Neufchatel), cut up
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1/2 cup yellow cornmeal
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1/3 cup all-purpose flour
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1 tablespoon sugar or sugar substitute* equivalent to 1 tablespoon
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1 1/4 teaspoons baking powder
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1/2 cup fat-free milk
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1 egg, beaten
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2 tablespoons olive oil
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Snipped fresh mint (optional) Pumpkin seeds or sliced almonds, toasted (optional)
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon ground ginger
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1/4 teaspoon salt
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1/8 teaspoon ground cinnamon
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