Recipe By: adapted from Weight Watchers Versatile Vegetarian

Serving Size: 4

2 tablespoons water
1 onion — chopped
2 pounds butternut squash — see preparations
2 jalapeno peppers — seeded and cored and minced
2 teaspoons grated peeled gingerroot
3 garlic cloves — minced
1 teaspoon curry powder
1 Pinch ground cloves
1 Pinch ground allspice
1 bunch kale — cleaned and chopped
2/3 cup brown rice
1 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice

PREPARATIONS: Butternut squash – peel, core and cut into 2-inch chunks

DIRECTIONS: In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.

Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes.

PER SERVING: 211 Calories, 1 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium.

3.5 ww winning points

CAUTION: When handling chile peppers, wear gloves to prevent irritation.

NOTES : “Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoons.”

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