1 pkg. (340 g) frozen Green Giant* Cauliflower Riced Veggies
1 acorn squash, quartered
¼ tsp (1 mL) chili powder, plus extra for garnish
1 tsp (5 mL) olive oil
1 garlic clove, minced
1 cup (125 mL) packed baby spinach, chopped
½ cup (125 mL) low sodium vegetable broth
1 tbsp (15 mL) dill, chopped
2 tbsp (30 mL) parsley, chopped
2 spring onions chopped
½ cup (125 mL) Canadian Feta, crumbled
Salt and pepper to taste
1 cup (250 mL) Greek style yogurt
1 tbsp (15 mL) cumin
3 tbsp (45 ml) fresh orange juice
1 tbsp (15 mL) orange zest
2 tbsp (30 mL) honey
3 tbsp (45 mL) olive oil
Salt to taste
Preheat oven to 425°F. Cut squash into quarters. Remove seeds, clean and set aside. Place squash onto a parchment lined baking sheet cut side up, season with salt and pepper and poke a few holes with the tines of a fork. Roast for 20 minutes.
In a small bowl whisk together, honey, cumin, olive oil and orange zest and juice. Remove baking tray from the oven. Brush half of the dressing over squash quarters. Return squash to oven and roast for another 25 minutes until golden brown and squash is tender.
*To test doneness, insert the tines of a fork into the squash. If tender, it is done.
In a small pan over medium-high heat dry roast seeds. Keep stirring seeds until golden, 10 minutes. Remove from heat, toss with ¼ tsp chili powder and a pinch of salt. Set aside.
In a large skillet over medium heat, add olive oil and garlic, sauté until fragrant, 2 minutes. Stir in Green Giant* frozen Cauliflower Riced Veggies, spinach and vegetable broth. Simmer until liquid is absorbed and cauliflower is tender, 5 minutes. Remove from heat and stir in fresh dill, parsley, spring onions and feta.
Serve cauliflower rice over top of roasted squash with a dollop of yogurt on the side. Drizzle reserved dressing over rice and squash. Garnish with toasted seeds and sprinkle with chili powder. Serve warm.