Steak Provencal

1 tablespoon canola oil1 pound boneless beef top sirloin steak, cut into 1-inch chunks1 large onion, chopped3 garlic cloves, minced1/2 teaspoon black pepper3 yellow squash, cut into 1-inch chunks1 can (15 ounces) Great Northern beans, rinsed and drained1 can (141/2 ounces) can diced tomatoes2 tablespoons chopped fresh basil2 cups loosely packed fresh spinach leaves, trimmed1 tablespoon grated parmesan cheeseIn a soup pot, heat the oil over high heat. Add the steak, onion, garlic and pepper. Saute for 6-8 minutes, or until the steak and onions are browned, stirring frequently.Add the yellow squash, reduce the heat to medium, and cook for 3 to 4 minutes, or until the squash is tender. Add the beans, tomatoes and basil; mix well. Cook 3 to 4 more minutes, or until heated through.Just before serving, stir in the spinach and cook for 2 to 3 minutes, or until the spinach wilts. Sprinkle with the parmesan cheese and serve.Serves six.Nutrition values per serving: 233 calories, 7 g total fat (1 g saturated fat), 23 g carbohydrates, 22 g protein, 44 mg cholesterol, 301 mg sodium."Mr. Food's Quick and Easy Diabetic Cooking" (McGraw Hill, $16.95)