Preheat oven to 450°F. Toss squash with oil and ¼ tsp each salt and pepper on a rimmed baking sheet. Spread in a single layer. Bake 20 minutes or until tender, stirring after 15 minutes.
Meanwhile, heat rice according to package directions. Whisk together broth and flour. Bring broth mixture to a boil in a large skillet over medium-high heat. Stir in cream cheese until melted.
Add rice, feta, and ⅛ tsp each salt and pepper to skillet; simmer 5 minutes or until thickened, stirring often. Stir in squash and sage before serving.
Nutritional Information
Main
Total
Servings
3
Fat (g)
23
23
Sat. Fat (g)
9
9
Protein (g)
15
15
Carb (g)
59
59
Fiber (g)
5
5
T. Sugs (g)
4
4
A. Sugs (g)
0
0
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