Prep/Total Time: 30 min.
1 package (10 ounces) frozen riced butternut squash
1 teaspoon olive oil
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric, optional
1 cup grape tomatoes, thinly sliced
1 medium ripe avocado, peeled and thinly sliced
2 green onions, thinly sliced
Optional: salsa, sour cream and shredded Colby-Monterey Jack cheese
Prepare squash according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly browned, about 5 minutes. In a small saucepan combine beans, water, chili powder, cumin and if desired, turmeric. Cook and stir over medium heat until mixture is heated through and liquid is almost evaporated, about 5 minutes.
Divide squash among 4 serving bowls. Top with bean mixture, corn, tomatoes, avocado, green onions and toppings of your choice.
1 serving: 230 calories, 7g fat (1g saturated fat), 0 cholesterol, 218mg sodium, 34g carbohydrate (6g sugars, 9g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.
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