Squash and Rice Bake

This Squash and Rice Bake is a hearty and comforting dish that combines the sweetness of squash with the nutty flavor of rice, perfect for a wholesome meal. Baked to perfection, it's a great option for those following a Paleo diet, offering a nutritious and satisfying experience.

Ingredients

• Butternut squash - 300 grams, peeled and diced
• Cauliflower rice - 200 grams
• Coconut milk - 100 ml
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Yellow onion - 1 small, diced
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent, about 5 minutes.
3. Add the diced butternut squash to the skillet and cook for another 10 minutes until it starts to soften.
4. Stir in the cauliflower rice, ground cumin, paprika, salt, and black pepper, and cook for an additional 5 minutes.
5. Pour in the coconut milk and mix well until everything is combined.
6. Transfer the mixture to a greased baking dish and spread it evenly.
7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
9. Once done, let it cool for a few minutes, then garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 5 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 17 g
• Unsaturated Fat: 3 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from butternut squash, supporting immune health.
• Contains healthy fats from coconut milk, beneficial for heart health.

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