Makes 6 servings | Serving size: 1 ½ cups
1 onion, chopped (½– ¾ cup)
1 clove garlic, chopped or minced
2 teaspoons olive or canola oil
½ butternut squash, peeled, seeded and cut into ½-inch cubes
2 cups water
2 cups tomatoes, canned, diced
1 Tablespoon brown sugar
1 teaspoon mustard
1 teaspoon oregano
1 teaspoon salt
¼ package fresh spinach, washed and chopped (2 cups)
2 cups cooked rice
- Heat oil in a large saucepan, sauté onion, and garlic until transparent.
- Add squash and water to saucepan, cover, and boil until squash is tender; about 10 minutes.
- Add next 6 ingredients (tomatoes, brown sugar, mustard, oregano, and salt), and boil 5 minutes.
- Stir in cooked rice and spinach. Cover and cook until rice is hot and spinach is wilted.