Butternut Squash "Fried Rice"

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  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 tbsp Olive Oil 16 oz. Riced Butternut Squash 1 cup Yellow Sweet Corn, Frozen 1 cup Peas, frozen 2 tbsp Soy Sauce 2 tbsp Honey Black Pepper to taste
Directions
Heat olive oil on medium-high in a large skillet. Add riced butternut squash to pan. Cook for 5 minutes, stirring occasionally. Season with pepper to taste. Stir in corn and peas. Pour soy sauce and honey into the pan. Continue cooking for another 5 minutes or until veggies are tender. Stir frequently. Serving Size: 4 - 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user KLSMITH421.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 179.9
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 498.8 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 4.8 g

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