Cleo Libonati, RN, BSN

Gluten-Free Tex-Mex Squash

by Cleo Libonati, RN, BSN on July 28th, 2009


Surprise the family with this colorful side loaded with taste, texture, and nutrition. Or make it for a healthy lunch, with or without, low-fat sour cream or substitute.

Ingredients
  • 2 cups yellow (summer) squash, cubed
  • 1/3 cup water
  • sprinkle of salt and pepper
  • 1 teaspoon cilantro, chopped
  • 1 cup cooked rice (leftover)
  • 1/2 cup (or more to taste) gluten-free refried beans
Equipment

Medium pot with lid.

Process
  1. Wash and chop the squash into 1/2 inch cubes. 
  2. Pour water into the pot and bring to boil. 
  3. Add the chopped squash, salt and pepper.
  4. Turn down heat to low medium and cook for 5 minutes.
  5. Stir in the cooked rice, cilantro, and refried beans.
  6. Cook 2 more minutes to heat through.

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