Carefully cut the peel from the squash, cut the squash in half, scoop out the seeds, and cut the flesh into 1/4-inch dice.

In a large saute pan over medium heat, heat the oil, add the squash, and saute for about 3 to 5 minutes, until lightly browned, stirring frequently. Add the garlic and cumin and toss to coat, sauteing for a minute. Add the stock, turn up the heat to medium-high, cover, and cook for 5 to 7 minutes or until the squash is fork-tender. Remove the squash from the heat and add salt, pepper, and parsley, mixing to combine.

Taste for seasoning. Heat further if any excess moisture remains. Spoon into a serving bowl and serve immediately.

Advance Preparation: Can be prepared up to 4 hours ahead through step 1, covered, and kept at room temperature. Each 149 cals, 4g fat.

fish dish.