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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 347.6
  • Total Fat: 23.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.3 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.3 g

View full nutritional breakdown of squash baked rice calories by ingredient
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squash baked rice

Submitted by: CMW123

Introduction

Butternut squash and basmati rice baked together and topped with toasted squash seeds Butternut squash and basmati rice baked together and topped with toasted squash seeds
Number of Servings: 4

Ingredients

    1 tbsp olive oil
    1 butternut squash
    1 cup cooked basmati (or brown) rice
    1 cup pine nuts
    squash seeds
    1 tbsp Coriander
    1 tbsp cloves
    1 tbsp cayenne pepper
    sea salt to taste
    1/2 cup of warm water

Tips

calories are for recipe without the seeds. Seeds will add another 25 calories if divided evenly.


Directions

Slice squash lengthwise in half. scooping out the seeds and placing to the side in a separate dish. Place squash in baking dish with 1/4 cup of water - skin side up. bake in oven on 400 for 30 mins

While squash is cooking, prepare the rice per package instructions.

Rinse off the seeds and discard any pulp. In a separate baking dish, mix seeds with olive oil and sea salt to taste. bake alongside squash for 10 mins.

Soak the pine nuts in 1 /2 cup of warm water for 2 mins. Then blend in blender until the consistency of ricotta cheese.

Place pine nuts and 1 cup cooked rice into mixing bowl. Stir in cooked squash (minus the skin) and add coriander, cloves and cayenne pepper. bake on 400 for additional 10 mins.

Top with toasted squash seeds and serve warm.


Serving Size: makes 4 - 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CMW123.






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