Try going meatless at least one night a week. These vegetarian dinners make it hard to find an excuse not to.
Time: 40 minutes
Prep Pointer: Let the squash mixture stand 5 minutes off the heat to gently steam the vegetables.
Serve with Multigrain Toast and Red Pepper Tapenade: Preheat broiler to high. Arrange 4 (1-ounce) multigrain bread slices on a baking sheet. Broil 1 minute on each side or until toasted. Place 2 tablespoons slivered almonds, 1 tablespoon olive oil, 1 small garlic clove, 2 ounces drained bottled roasted red bell peppers, and ½ ounce pitted kalamata olives in the bowl of a food processor. Pulse until mixture is finely chopped. Spread tapenade evenly over bread slices. SERVES 4 (serving size: 1 bread slide and 1½ tablespoons tapenade) CALORIES 132; FAT 6.9g (sat 0.7g); SODIUM 202mg