Squash Rice Recipes

Carnival Squash resembles the acorn squash in shape, but the outside is not nearly as green - it has orange and yellow stripes. It's raw form smells like raw pumpkin.
The goals for my recipes are LOW SODIUM, therefore rice etc has been cooked without anything added to them.

Great side item with lots of natural flavor.

From Robin Asbell's "The New Whole Grains Cookbook"

Sushi rice has a very high glycemic rating, but must a person with blood sugar issues forego tasty sushi? Here's one take on a solution with only 20 grams of carbs and SO many vitamins! Yummy!

This soup is full of nutrients and delicious too.. It makes 4 pretty big servings... if your calories can take it top with some shaved parmesan cheese.... great source of fiber and protein!

Created to use some of the zucchini and summer squash from our garden.

This yummy veggie "fried rice" is super easy to make. The butternut squash can be swapped out with other riced vegetables. This is just used what I had on hand from the grocery store. Buying pre riced veggies makes this a no prep meal. You can also add in a scrambled egg for added protein.

This is a quick and simple vegetarian meal. I bought pre riced squash from my grocery store. Any other riced veggie would work too. For protein you could easily add firm tofu or even a scrambled egg.

This recipe makes 10 servings

Bright and delicate wild rice mushroom soup with butternut squash and chicken

Bright, delicate and hearty wild rice mushroom soup with chicken and Butternut squash

Very pretty high fiber, low fat, vegan dish. Great for potlucks

Prep time: 15 minutes
Cooking time: 1 hour 15 minutes
Yield: 8 servings

Easy to prepare. Delicious to eat!
I used yellow and zucchini squash, but you can substitute your favorite.

Quick lunch or dinner entree I came up with. Tasty, health, and high in protein & fiber.

This is a delicious and light pasta dish.

This is a quick and easy soup that is healthy and hearty

Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, it’s a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year
The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container.

You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator.

A thick, rich soup perfect for a cold autumn day.