Baked Rice with Butternut Squash

(from leila1015’s recipe box)

1 cup serving

CALORIES 186(11% from fat); FAT 2.2g (sat 1g,mono 0.7g,poly 0.1g); PROTEIN 5.4g; CHOLESTEROL 4mg; CALCIUM 112mg; SODIUM 244mg; FIBER 2.1g; IRON 0.9mg; CARBOHYDRATE 35.1g

Source: Cooking light

Serves 6 people

Categories: Vegetarian

Ingredients

  • 1 butternut squash (about 1 1/2 pounds)
  • 2 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 1 cup uncooked Arborio or other short-grain rice
  • 1/4 cup dry white wine
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • Fresh thyme sprigs (optional)

Directions

  1. Preheat oven to 350°.

  2. Place squash on a baking sheet. Bake at 350° for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes; cut into 1/2-inch cubes. Increase oven temperature to 400°.

  3. Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 6 minutes. Add garlic; sauté 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.

  4. Place rice mixture in a 13 × 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.

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