Butternut squash "fried rice"

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  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
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)
Directions
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.

Servings Per Recipe: 4
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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