Butternut squash "fried rice"

Butternut squash
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Butternut squash "fried rice" calories by ingredient


Introduction

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 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.
Number of Servings: 4

Ingredients

    1 tbsp Olive Oil
    16 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.