Ingredients

1 tablespoon olive oil
1 3/4 cups butternut squash, peeled and cut in 3/4-inch chunks
2 cups garbanzo beans, drained canned or cooked fresh
3/4 cup onion, chopped
4 gloves garlic, finely chopped
1 3/4 cups broccoli florets
3/4 cup low-sodium chicken bouillon or water
1 1/2 teaspoon curry powder
1/2 teaspoon nutmeg
1/4 teaspoon crushed red pepper
Low-fat plain or lemon yogurt

Directions

Heat oil in a large, heavy skillet over medium heat for about 5 seconds. Add the squash; cook about 10 minutes, stirring occasionally.

Add the garbanzo beans, onion and garlic. Cook for another 4 to 5 minutes. Then add broccoli, bouillon and seasonings. Cook for about 2 to 3 minutes, until broccoli is crisp-tender. Serve topped with a dollop of yogurt.

Each serving contains 85 calories, 2.5 g fat, 13.5 g carbohydrate, 132 mg sodium, 1 mg cholesterol.