Directions

1. Preheat oven to 375 degrees.
2. Cut the squash in half length-wise and remove the seeds. Cover with aluminum foil and bake cut side up for 40-50 minutes or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp and cut into large dice. Set aside.
3. Heat the olive oil in a stockpot. Add the onions and sauté until translucent. Add the garlic and continue to saute until the onions are golden.
4. Add the squash and all the remaining ingredients except the cilantro. Bring to a simmer and cover. Gently simmer until the vegetables are al dente, or just tender. Add the cilantro and season to taste with salt and pepper.

Per serving: 226 calories, 3g fat, trace sat fat, 44g carbohydrates, 11g protein, 726mg sodium, 9g fiber, 129mg calcium