Acorn Squash Rice

Acorn Squash Rice is a nourishing and hearty dish that combines the natural sweetness of acorn squash with fragrant herbs and spices, all served over fluffy rice. This Paleo-inspired dish is not only delicious but also packed with nutrients, making it a perfect meal for a cozy dinner.

Ingredients

• Acorn squash - 1 medium (about 450g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Cauliflower rice - 2 cups (about 300g)
• Vegetable broth - 1 cup (240ml)
• Thyme - 1 teaspoon, dried
• Rosemary - 1 teaspoon, dried
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped parsley - 2 tablespoons for garnish

Steps

1. Preheat your oven to 200°C (400°F). Cut the acorn squash in half and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, salt, and pepper, and place cut-side down on a baking sheet.
2. Roast the squash in the preheated oven for 25-30 minutes, until tender. Once cooked, remove from the oven, let cool slightly, then scoop out the flesh into a bowl and set aside.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
4. Add the cauliflower rice to the skillet and stir in the vegetable broth, thyme, and rosemary. Cook for about 5-7 minutes, until the cauliflower is tender and has absorbed most of the broth.
5. Fold in the roasted acorn squash flesh into the cauliflower rice mixture, stirring well to combine. Adjust seasoning with salt and pepper to taste.
6. Serve warm, garnished with chopped parsley.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 38 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C, which support immune function and skin health.
• High in fiber, promoting digestive health and aiding in weight management.

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