2 tbsp. olive or vegetable oil	1� cups sliced peeled butternut squash	� tsp. salt
1 med. zucchini, sliced	1 med. yellow summer squash, sliced	1 cup uncooked instant white rice
1 cup vegetable broth	1 (15 oz.) can black beans, drained and rinsed	1 cup hot pepper Monterey Jack cheese, cubed
2 tbsp. fresh chopped cilantro

1. Heat oil in large skillet over medium heat until hot. Add butternut squash; sprinkle with salt. Cover; cook 4 to 5 minutes or until squash is crisp-tender, stirring once.
2. Add zucchini, summer squash, rice, broth and beans. Bring to a boil; stir. Reduce heat to medium-low; cook 5 to 7 minutes or until liquid is absorbed, stirring once.
3. Add cheese and cilantro; stir gently to mix. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.

Ingredient substitutions:
Instant brown rice can be used in place of the white rice.

Chicken broth can be used instead of the vegetable broth.

Kitchen tip:
To prepare butternut squash, use a large heavy knife to cut the squash in half. Scoop out the seeds and remove the peel with small sharp knife. Place the peeled halves cut side down on a cutting board and slice.

Serving size: 1� cups
Calories: 400
Calories from fat: 150
Dietary exchanges: 3 starch, 1 vegetable, � high fat meat, 2 fat OR 3 carbohydrate, 1 vegetable, � high fat meat, 2 fat