Cauliflower Rice Stuffed Squash
cherise.mazur
Hearty Fall dish full of veggies that is versatile for all diets.
- 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
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