Mediterranean · Main course
Stuffed butternut squash with fresh herbs, cinnamon and rice
dinnerlunchVegetarianGluten-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free
Ingredients
- yoghurt7 oz
- garlic¼ oz
- mint leaves¾ oz
- salt½ oz
- black pepper¼ oz
- basmati rice2¾ oz
- butternut squash1½ lb
- butter1½ oz
- olive oil½ oz
- yellow onions8¾ oz
- ground cinnamon¼ oz
- parsley¾ oz
- fresh coriander¾ oz
- fresh dill¾ oz
- pistachios3½ oz
- pomegranate5 oz
- feta7 oz
Instructions
Unfortunately, Edamamdoesn't provide step-by-step instructions through their API, but the full method is just a click away. We are working on future workarounds.
Get the full recipeNutrition (per serving · serves 4)
631calories
19gProtein
64gCarbs
37gFat
Saturated Fat15g
Fiber11g
Sugar16g
Sodium1060mg
Cholesterol74mg
Estimated values based on ingredient data. Actual nutrition may vary.
