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Butternut-Squash Rice

Yields14 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

Make a Keto diet fun and tasty with this delicious rice alternative! Experiment with ingredients for different flavours.

 1.1kg - 1.25kg Butternut Squash
 2/3 Cup (90g) Frozen Peas, Thawed
 Half a Brown Onion, Diced
 2 Scallions, Thinly Sliced
 3 Cloves Garlic, Minced
 2.5 Tablespoons Virgin Coconut Oil
 1 Teaspoon Lime Zest
 2 Tablespoons Lime Juice
 3 To 4 Tablespoons Chopped Basil
 3/4 Teaspoon Salt
1

Peel the butternut squash and remove the ends. Cut along the middle and open the squash up. Remove the seeds and strings and chop up the flesh into 1/2-inch cubes.

3

Add the cubes to a food processor a few at a time and blend for a few seconds. Continue pulsing the butternut squash until it is about the size of grains of rice.

5

Next, heat the oil in a wok or large pan over medium-high heat. Add the onions and cook for 1 to 2 minutes. Then add the garlic and salt and cook until fragrant.

7

Stir in the riced butternut squash and cook for 4-5 minutes. Then add the peas and the sliced scallions, lime zest and lime juice and cook until the butternut squash has turned into a yellow-orange colour.

9

Once ready to serve, stir in the chopped basil and top with red pepper flakes and chopped chives, if desired.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories263
% Daily Value *
Total Fat 75g97%
Cholesterol 0mg
Sodium 477mg21%
Total Carbohydrate 48g18%

Dietary Fiber 87g311%
Total Sugars 102g
Protein 53g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.