1 acorn or butternut squash or sugar pumpkin (for 2 cups 1/2-inch cubes)
1 cup defrosted corn kernels
1 tablespoon seeded and chopped jalapeño pepper
1 cup tomato cubes
2 teaspoons olive oil
Salt and freshly ground pepper
Wash squash and poke several holes in the skin. Wrap in a paper towel and microwave on high 5 minutes. Let stand for 2 minutes. Cut the squash in half and remove the seeds with a spoon.
Place the squash, cut side down, on a work surface and slice off the skin. Cut the flesh into 1/2-inch cubes. Place in a microwave-safe bowl and add the corn kernels, jalapeño pepper and tomato cubes. Cover and microwave on high 5 minutes. Add the olive oil and salt and pepper to taste. Toss well. Makes 2 servings.
Per serving: 188 calories (29 percent from fat), 6.0 g fat (1.0 g saturated, 3.7 g monounsaturated), no cholesterol, 4.7 g protein, 34.6 g carbohydrates, 5.9 g fiber, 21 mg sodium.