Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Prep: 15 minutes Cook: 70 minutes

Recipe by Health January 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine squash, 2 teaspoons oil, salt, cumin, and coriander. Place in a single, uncrowded layer on a baking sheet coated with cooking spray; bake at 450° for 20-25 minutes, turning once.

  • Place nuts in a dry skillet over medium-high heat. Cook, stirring frequently, 3 minutes or until lightly browned. Transfer to a plate.

  • Simmer broth and water in a medium saucepan (do not boil). Keep warm over low heat.

  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, 6 minutes or until golden brown. Add rice; cook 2 minutes, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

  • Remove pot from heat; stir in squash, cheese, and nuts. Season generously with pepper and additional salt, if desired.

Nutrition Facts

433 calories; fat 17g; saturated fat 4g; mono fat 7g; poly fat 4g; protein 15g; carbohydrates 59g; fiber 4g; cholesterol 13mg; iron 1mg; sodium 410mg; calcium 175mg.
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