Recipe courtesy of the students at Manual High School, Denver, CO, who competed during the EatWell@School Cooking Competition 2012-2013.

Ingredients:

  • 3 lb Yellow squash from Colorado, sliced frozen, thawed
  • 1 ½ lb Spinach, fresh, washed/dried
  • 32 oz  Kidney beans, canned, drained/rinsed
  • 2 Red onions, fresh, small dice
  • 2 Jalapeno peppers, seeded, minced   
  • 4 ½ TBL Canola oil
  • 1 ½ TBL ZHoney from Colorado       
  • 3 tsp Chili powder   
  • 3 tsp Pepper, ground
  • 2 oz  Chicken broth, low-sodium, low-fat

Directions:

  1. In a large sauté pan, heat oil at medium heat. Sauté onions until translucent. Add jalapenos and broth.
  2. Add squash and continue to sauté until tender. Add beans and honey. Lower heat. 
  3. Season with spices. Add spinach and cook until it is wilted.
  4. Serve a 1 cup portion.