Baked Pumpkin with Rice

Baked Pumpkin with Rice is a delightful Paleo dish that combines the natural sweetness of pumpkin with the heartiness of rice, all infused with aromatic spices. This comforting and nourishing meal is perfect for a cozy dinner.

Ingredients

• Pumpkin - 400 grams, cut into cubes
• Cauliflower rice - 200 grams
• Coconut milk - 100 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Coconut aminos - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine the pumpkin cubes with olive oil, minced garlic, grated ginger, salt, and black pepper. Toss until well coated.
3. Spread the seasoned pumpkin evenly on a baking tray and bake in the preheated oven for 25 minutes, or until tender.
4. While the pumpkin is baking, heat a pan over medium heat and add the cauliflower rice. Sauté for 5 minutes until slightly golden.
5. Stir in the coconut milk and coconut aminos into the cauliflower rice, cooking for an additional 5 minutes until heated through.
6. Once the pumpkin is done, remove it from the oven and mix it gently with the cauliflower rice mixture.
7. Serve the baked pumpkin and rice in bowls, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 17 g
• Saturated Fat: 14 g
• Unsaturated Fat: 3 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting eye health and immune function.
• Low in calories but high in fiber, promoting digestive health and satiety.

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