Preparation

1. Cut ends off squash & cut in half, lengthwise. Scoop seeds out with a spoon & throw away. Place squash in a microwave-safe dish flesh-side up. Microwave 15 minutes, or until tender. Let cool. Score squash with a knife making small squares, without breaking skin. Scoop squash out & set aside.

2. In a large saucepan add oil & heat over medium. Sauté mushrooms, onion & pepper mix & garlic powder 3-4 minutes, or until vegetables are tender, stirring occasionally.

3. Add squash. Cook 2-3 minutes, or until squash is golden brown on edges.

4. Add broth, oregano & pepper. Increase heat to medium-high & bring to a simmer, stirring occasionally.

5. Stir in lentils. Cover & simmer 30-35 minutes, or until lentils are tender, stirring occasionally.

6. Add rice. Cover & simmer 10 minutes, or until rice is tender.

Tips

Want to switch things up? Try using acorn squash, another winter squash like butternut squash, instead!

Nutrition Facts

4 servings per recipe
Serving size (617g)
Amount per serving
Calories
290
% Daily Value*
Total Fat 2.5g 3%
    Saturated Fat 0g 0%
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 350mg
15%
Total Carbohydrate 59g 0%
    Dietary Fiber 9g 32%
    Total Sugars 7g  
Includes 0g Added Sugars
0%
Protein 14g  
Vitamin D 0mcg 0%
Calcium 117mg 10%
Iron 4mg 20%
Potassium 1027mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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