- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Butternut Squash with Black Beans



  1. Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.
  2. Carefully peel the squash with a vegetable peeler or small knife.
  3. Cut the squash into 1/2 inch cubes.
  4. Peel and chop the onion.
  5. In a large pan, heat the oil. Add the onion, garlic powder, and squash.
  6. Cook for 5 minutes on medium heat.
  7. Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.
  8. Add the beans and oregano. Cook until the beans are heated through.

Nutritional Information Per Serving:

Calories: 110
Fat: 1 grams
Fiber: 7 grams
Sodium: 270 miligrams
Protein: 6 grams
Carbohydrates: 24 grams