Heat oil in saucepan. Add garlic and cook over medium-low heat, stirring, for 30 seconds. Add tomatoes, pepper flakes, salt and pepper and stir well. Saute over medium heat for 5 minutes.
Add squash, broth, and rice and bring to a boil. Cover and cook over low heat for 20 minutes or until rice and squash are very tender.
Add lemon juice and sugar. Taste and adjust seasoning.
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|Serving Size: 1 Serving (1207g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1257 (61%)|
|Amt Per Serving||% DV|
|Total Fat 139.7g||186 %|
|Saturated Fat 39.8g||199 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 690mg||212 %|
|Sodium 740.6mg||26 %|
|Potassium 1996.3mg||53 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.8g|
|Protein 172.8g||247 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2045
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