ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Squash-rice Pilaf

Yield Makes about 4 1/2 cups; 4 or 5 servings


  • 1 cup white basmati rice
  • 2 teaspoons olive oil
  • 1/4 cup pine nuts
  • Golden spiced squash
  • 2 cups fat-skimmed chicken broth or vegetable broth
  • Pine nuts
  • Chopped fresh cilantro

Nutrition Information

  • calories 276
  • caloriesfromfat 21 %
  • protein 13 g
  • fat 6.3 g
  • satfat 0.8 g
  • carbohydrate 47 g
  • fiber 3.9 g
  • sodium 308 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse and drain rice. In a 12-inch frying pan over high heat, stir rice until dry, 2 to 4 minutes. Add olive oil and stir until rice grains are opaque, 2 to 3 minutes. Pour into a bowl. Pour 1/4 cup pine nuts into frying pan; stir over medium-high heat until lightly toasted, 2 to 3 minutes. Pour into another container. In pan, prepare golden spiced squash, mashing mixture in step Stir in rice and broth. Bring to a boil over high heat, cover, reduce heat, and simmer, stirring occasionally, until rice is tender to bite, 20 to 25 minutes. Spoon into a serving bowl. Sprinkle with pine nuts and, if desired, chopped fresh cilantro.