Double Re-Do - Aztec Blend with Squash

So the first time I made this dish it was tasty, but a little too sweet for me and I felt like I could make it better. Therefore, I tried it again.

Here's what I did:

(and it's much prettier!)

DOUBLE RE-DO - AZTEC BLEND WITH SQUASH

1 package of cleaned and cut butternut squash (or about 1 lb. cut into 1 inch cubes)

3/4 c. dry of Indian Harvest (or Wegman's) Aztec blend rice

2 tsp. Seitenbacher Vegetable Broth and seasoning

1/2 oz. of toasted blanched almonds, chopped

1/2 yellow onion, chopped

5 baby bella mushrooms, chopped

2 cloves garlic, roasted and minced

1/2 bag baby spinach

salt to taste

Roast salted squash at 450 degrees on a baking sheet sprayed with olive oil cooking spray for 35 minutes, flipping halfway through. While squash is roasting cook Aztec blend as package directs, adding vegetable seasoning to boiling water. Your squash and Aztec blend will take about the same amount of time to cook. About 25 minutes in, place two cloves of garlic (in their skins) on baking sheet as well and roast with squash.  Saute in a small pan with olive oil cooking spray onion and mushrooms until done. Remove from heat and set aside. Once squash and garlic is roasted, remove from oven. Mince roasted garlic and add to butternut squash on baking sheet. Also at this time add Aztec blend, mushrooms and onions to baking sheet as well. Mix thoroughly. Place back into the 450 degree oven for another 5 minutes. Remove and add fresh baby spinach, mix again and place back into oven for about ten minutes or until spinach is wilted. 

This entire recipe is 940 calories. You can either divide into thirds making it 313 calories each. Or halves (good sized!) for 470 calories each. 

Adding in the spinach not only adds color but also a good source of vitamins. If you liked the sweetness from the first recipe add in dried cranberries or raisins. It will raise the calories some but not too much. 

Perfect for a hearty meal packed with veggies!