8 layer Dip

Courtesy of Hungry Girl

4 cups shredded iceberg lettuce
2 1/2 c peeled and cubed butternut squash
2 c cherry tomatoes, chopped
1 c diced onions
1 c canned black beans, heated
4 oz ground-beef style soy crumbles. thawed if previously frozen
4 oz roasted red peppers (not packed in oil), chopped
1/2 c fat free sour cream
1/4 c shredded fat-free cheddar cheese
3 1/2 tsp taco seasoning mix, dry
Optional: salt, black pepper, lime juice

1. Combine half of the tomatoes with all of the onions. Season to taste with salt, black pepper, and lime juice if desired. Set aside.
2. Nuke squash in a covered microwave safe dish with 2 tbs of water for 6-7 minutes, until squash is tender enough to mash.
3. Using a fork or potato masher, mash squash to a pulp. Mix in the 1 1/2 tsp of taco seasoning and set dish aside.
4. Combine soy crumbles with the remaining tomatoes, and 2 tsp of taco seasoning, in a heating pan. Cook over a medium flame, stirring occasionally until heated and mixed.
5. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, meat mixture, shredded cheese, red peppers

Nutritional Info: 8 servings-105 calories, 0.5g fat, 323mg sodium, 19g carbs, 4g fiber, 3g sugars, 7g protein.