Butternut Squash and brown rice


5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.2
  • Total Fat: 2.0 g
  • Cholesterol: 3.0 mg
  • Sodium: 332.1 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Butternut Squash and brown rice calories by ingredient



Number of Servings: 8

Ingredients

    1 cup brown rice
    1 medium butternut squash, peeled and cubed
    1 medium onion, chopped
    1 large carrot
    4 cups water or vegetable stock
    1/3 cup grated parmesan cheese
    balsamic vinegar (for garnish)
    salt and pepper to taste

Directions

Cook onion in a frypan until golden brown and soft. Place in crockpot with remaining ingredients (except balsamic vinegar) and cook on high for 4 hours. Drizzle with balsamic vinegar to serve.

Number of Servings: 8

Recipe submitted by SparkPeople user LOVELIKENAILS.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    2 of 2 people found this review helpful
    This is so delicious! I didn't have veggie broth, so used chicken instead. And I also added Italian seasoning. Turned out great. Also only cooked for 3 hours on high...started sticking to the side of the crock pot, 4 hours would have been too much and probably would have ruined the food. - 9/24/10