This recipe was in the Sunday supplement to my newspaper. It's a healthier version of Mexican food because the winter squash gives it substance while reducing the fat.

Squash Enchilada Bake
1 (16 oz) container low fat cottage cheese
1 (12 oz) box frozen cooked winter squash puree, thawed and drained
2 large eggs
1 1/2 tsp ground cumin
1 tsp chili powder
1 (15 oz) can enchilada sauce
12 (6 inch) corn tortillas, halved
2 cups diced cooked chicken
1 1/2 cups frozen corn, thawed
1 1/2 cups shredded reduced fat cheddar cheese
(Diced green chilies)

Preheat oven to 375 degrees. Prepare a 9 by 13 inch baking pan with cooking spray. Mix the cottage cheese, squash, eggs, cumin, and chili powder in a large bowl. Spread 1/3 cup enchilada sauce in the prepared pan. Arrange 8 tortilla halves over the sauce, overlapping slightly. To with 1 cup of the squash mixture, 1 cup chicken, half the corn, and 1/2 cup cheese. Top with 1/2 cup enchilada sauce. (I would put the green chilies in at this point.) Repeat the layers and end with cheese. Bake, uncovered, about 35 minutes or until thoroughly heated and bubbly. Makes 8 servings, 290 calories per serving.

Tonight I made this cornmeal flatbread from Julia Child. It's not great by itself, but makes a wonderful low fat, low sodium dipper for salsa.

Cornmeal Flatbread

1/2 cup flour
1/4 cup semolina (or cornmeal)
Pinch salt
1/3 cup water (not all at once)

Combine the flours and salt. Work in the 1/3 cup water gradually. Knead until smooth until it would stick to your hand if held a long time, but isn't real sticky. Store in a plastic bag for 1 hour to overnight in the refrigerator. Cut into 8 pieces. Roll into balls and let stand 10 minutes. Flour the board, roll out in a circle pushing out and stretching until almost see-through. Make the edges very thin. Heat a pizza stone in a 400 degree oven and cook the breads on it for 5 minutes or so, until crisp.