COCONUT RICE WITH WINTER SQUASH

INGREDIENTS

NUTRITIONAL INFORMATION

    Per Serving

    Calories               512

    Calories from Fat               265

    Fat               30g

    Sat Fat               12g

    Cholesterol          212mg

    Sodium          324mg

    Protein               16g

    Carbohydrate               47g

    Sugar                 4g

    Fiber                 5g

    Iron              6mg

   Calcium          100mg

 

    3 cups rice
    1 small butternut squash, peeled and cut into 1/2-inch pieces (about 2 cups)
    1/4 cup olive oil
    4 eggs, whisked
    1 small yellow onion, finely chopped
    3/4 cup unsweetened coconut milk
    1 cup frozen shelled edamame, thawed
    kosher salt
    2 scallions, trimmed and thinly sliced

DIRECTIONS

1    Prepare the rice according to the package directions.
2    Meanwhile, place the squash in a saucepan, cover with water, and boil until tender, about 5 minutes. Drain and set aside.
3    Heat half the oil in a skillet over medium heat. Add the eggs and cook, stirring, until they’re scrambled. Remove from the pan and set aside.
4    Add the remaining oil and the onion to the skillet and cook for 2 minutes. Add the coconut milk and simmer for 2 minutes.
5    Add the squash, rice, edamame, and ½ teaspoon salt and cook, stirring gently, until heated through and all the liquid is absorbed, about 2 minutes.
6    Remove from heat. Add the scallions and eggs, toss, and serve.