Squash and Rice

Squash and Rice is a comforting and nutritious dish that combines the sweetness of roasted squash with the heartiness of seasoned rice. This Paleo-friendly recipe is not only delicious but also packed with vitamins and minerals.

Ingredients

• Butternut squash - 300 grams, peeled and diced
• Cauliflower rice - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Fresh thyme - 1 teaspoon, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable broth - 300 ml

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and black pepper, then spread it evenly on a baking sheet.
3. Roast the butternut squash in the preheated oven for 20 minutes, or until tender and slightly caramelized.
4. While the squash is roasting, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat.
5. Add the diced onion and minced garlic to the saucepan, and sauté for 3-4 minutes until the onion is translucent.
6. Stir in the cauliflower rice and vegetable broth, then bring to a simmer.
7. Add the fresh thyme, cover, and cook for 5-7 minutes, or until the cauliflower rice is tender and has absorbed most of the broth.
8. Once the squash is done roasting, fold it into the cauliflower rice mixture and stir to combine.
9. Serve warm, garnished with additional thyme if desired.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from butternut squash, which support immune function.
• Low in carbohydrates and high in fiber, promoting digestive health.

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