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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!

MyPlate Standard

Click on each plate group to see how this recipe meets the MyPlate standard


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 21%
    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.
Includes 0g Added Sugars
0%

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