Vegetarian

squash baked rice is for Dinner.

squash baked rice takes 10 minutes to prepare.

squash baked rice takes 40 minutes to cook.

squash baked rice makes 4 servings.

The ingredients for squash baked rice are:

1 tbsp olive oil
1 butternut squash
1 cup cooked basmati (or brown) rice
1 cup pine nuts
squash seeds
1 tbsp Coriander
1 tbsp cloves
1 tbsp cayenne pepper
sea salt to taste
1/2 cup of warm water

Here is how you make squash baked rice:

Slice squash lengthwise in half. scooping out the seeds and placing to the side in a separate dish. Place squash in baking dish with 1/4 cup of water - skin side up. bake in oven on 400 for 30 minsWhile squash is cooking, prepare the rice per package instructions.Rinse off the seeds and discard any pulp. In a separate baking dish, mix seeds with olive oil and sea salt to taste. bake alongside squash for 10 mins. Soak the pine nuts in 1 /2 cup of warm water for 2 mins. Then blend in blender until the consistency of ricotta cheese. Place pine nuts and 1 cup cooked rice into mixing bowl. Stir in cooked squash (minus the skin) and add coriander, cloves and cayenne pepper. bake on 400 for additional 10 mins.Top with toasted squash seeds and serve warm. Serving Size: makes 4 - 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user CMW123.

The nutritional information for squash baked rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.6

• Total Fat: 23.8 g
• Cholesterol: 0.0 mg
• Sodium: 8.3 mg
• Total Carbs: 33.6 g
• Dietary Fiber: 6.8 g
• Protein: 7.3 g

The dietary needs meet for squash baked rice is Vegan