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Low FODMAP Butternut Squash

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 584

Ingredients

  • 1 whole butternut squash slice down the middle and scoop out the seeds
  • 1 tablespoon of melted butter butternut squash
  • ½ cup of freshly chopped cilantro
  • 2 to 4 tablespoons of sour cream
  • cup of corn kernels 70 grams
  • 2 tablespoons of butter rice
  • 1 teaspoon of garlic replacer
  • 1 to 2 cups of pasta sauce
  • Salt and pepper to taste
  • ¾ cup of cheddar cheese
  • 2 cups of canned lentils
  • 2 cups of chicken broth
  • 1 teaspoon of cumin
  • 1 cup of rice

Instructions

  • Preheat the oven to 400⁰F.
  • Line the baking sheet with parchment paper.
  • Place the butternut squash on the baking tray with the inside facing up.
  • Brush the walnuts with melted butter and sprinkle with salt.
  • Cook in the oven for 50-60 minutes, or until tender. Take out and cool.
  • Scoop out some soft walnuts and make the walnuts into a bowl. The extra walnuts you dig out can be used at will, as they are extra.
  • When the walnuts are in the oven, use a large pot. Melt 2 tablespoons of butter, add the rice, and stir to coat the rice with butter. Then add the chicken broth.
  • Bring the soup to a boil, cover the pot, turn to low heat, and simmer for 15 to 20 minutes.
  • After the rice is cooked, stir in ½ cup cheese, lentils, Lego pasta sauce, corn, cumin, coriander, garlic substitute. Stir well, taste, and add salt and pepper according to your preference.
  • Pour this mixture into a walnut bowl and fill it up. You may leave excess rice, which can be served with salad for lunch the next day.
  • Sprinkle with some grated cheese and bake for another 15 minutes until the cheese is melted.
  • Drizzle with 2 tablespoons of sour cream.
  • Enjoy!

Video

Nutrition

Calories: 584kcal | Carbohydrates: 88g | Protein: 22g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 1000mg | Potassium: 1364mg | Fiber: 14g | Sugar: 10g | Vitamin A: 20872IU | Vitamin C: 46mg | Calcium: 302mg | Iron: 6mg