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Cauliflower Rice Stuffed Squash

cherise.mazur
Hearty Fall dish full of veggies that is versatile for all diets.
Servings 2

Ingredients
  

  • 1 Butternut Squash (sliced in half)
  • 1 cup cauliflower rice (or any rice)
  • 1 medium sweet potato (purple optional) chopped
  • 1 cup brocolli florets
  • 1/4 cup dried cranberries
  • 4 tbsp. olive oil (divided)
  • 2 tbsp. lemon juice
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 425f. Line a baking sheet with foil and spray with nonstick cooking spray.
  • Use 1 tbsp olive oil to brush over the sliced squash (I brush all over) Sprinkle with salt & pepper. Place face down on baking sheet and cook 40-45 minutes. Should be soft once done.
  • While the squash is cooking you can cook the sweet potato and broccoli. Spread out on a separate baking sheet, toss with 1 tbsp oilve oil and sprinkle with salt & pepper. Cook 20-25 minutes, tossing halfway through.
  • Prepare rice according to package directions.
  • Once veggies are done add to large bowl with rice. Toss with remaining olive oil and lemon juice. Adjust seasings as desired.
  • Stuff squash with equal parts of stuffing and sprinkle with cranberries.
  • Enjoy! Leftover stuffing can be stored inthe fridge for 3-4 days.
Keyword butternut squash, healthy recipes, vegetarian