Cannellini Beans and Squash Medley

This is a great hot low fat vegetarian dish with plenty of protein and fiber.

Ingredients:
3 cups butternut squash, peeled and cubed
3 tablespoons + 2 teaspoons olive oil
1/2 teaspoon pepper, divided
6 garlic cloves, minced
2 tablespoons balsamic vinegar
1 teaspoon brown mustard
1 pound fresh spinach
2 (15 ounce) cans cannellini beans, drained and rinsed
1 tablespoon sage
1/4 cup Romano cheese, grated

Instructions:

1. Raise the oven temperature to 350 degrees.
2. Spray a cookie sheet with a non stick cooking spray.
3. Coat the squash with 1 tablespoon of the olive oil.
4. Sprinkle the squash with 1/4 teaspoon of pepper.
5. Place the squash on the prepared cookie sheet.
6. Bake 25 minutes or until fork tender.
7. Place the 2 tablespoons of the olive oil and the vinegar into a mixing bowl.  Whisk to combine.
8. Add the brown mustard and 1/8 teaspoon of pepper.
9. Whisk to incorporate the ingredients together.
10. Place the remaining olive oil into a skillet over medium heat.
11. Heat the oil to hot but not smoking.
12. Add the spinach and cook until wilted.
13. Sprinkle on the remaining pepper.
14. Remove the spinach from the heat and set aside.
15. Place the beans in a microwave safe bowl.
16. Add the squash, vinegar mixture, garlic and sage.
17. Stir gently to combine.
18. Microwave on high 1 minute or until warm.
19. If not warm enough after 1 minute,  microwave at 30 second intervals until hot enough to your liking.

Serve over the wilted lettuce and sprinkle with the cheese.

Serves 5

Nutritional Information (Approximate Values)

330 calories
12 g fat
2.5 g saturated fat
17 g protein
41.5 g carbohydrates
4 mg cholesterol
770 mg sodium
10.5 g fiber