Butternut squash "fried rice"
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- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 tbsp Olive Oil16 oz Riced Butternut Squash 1 cup Peas, frozen 1 cup Yellow Sweet Corn, Frozen 2 tbsp Soy Sauce 2 tbsp Honey (agave can be used too)
Heat olive oil in a pan on medium-high heat.
Add Riced butternut squash to the pan. Cook for about 5-6 minutes, stirring occasionally. Season with black pepper.
Stir in frozen peas and carrots.
Pour in soy sauce and honey. Mix well.
Continue to cook until the "rice" is cooked through.
Enjoy! :)
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user KLSMITH421.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user KLSMITH421.
Nutritional Info Amount Per Serving
- Calories: 179.3
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 498.7 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 6.1 g
- Protein: 4.8 g
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