Recipe by Cooking Light September 1998

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Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

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Directions

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  • Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and sauté 3 minutes. Add squash, water, and rice, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in bell peppers and remaining ingredients.

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Nutrition Facts

253 calories; calories from fat 6%; fat 1.7g; saturated fat 0.3g; mono fat 1g; poly fat 0.3g; protein 5.1g; carbohydrates 55.1g; fiber 2.7g; iron 3mg; sodium 357mg; calcium 82mg.
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