Brown Rice With Roasted Squash And Onions, With Herby Yogurt Dressing

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80 Breakfasts
Nutrition per serving    (USDA % daily values)
CAL
901
FAT
37%
CHOL
2%
SOD
3%

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Ingredients for 1 serving

1 cup cooked brown rice

200-250 gram wedge of squash, peeled and seeded

3-4 small red onions

2 tablespoons natural yogurt (if you have Greek or Greek-style even better!)

1 teaspoon roughly chopped cilantro

1 teaspoon roughly chopped parsley

1 teaspoon chopped spring onions

Olive oil (1 teaspoon for the dressing, plus more for drizzling on the veggies)

Sea salt & freshly cracked black pepper

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