Oven Baked Squash with Pineapple Coconut Rice

Votes: 5
Rating: 4.4
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Prep Time12minutes
Cook Time30minutes
Passive Time
There is no Nutrition Label for this recipe yet.

I have made coconut rice in previous recipes on this blog. If you try just one, please let it be this recipe. The pineapple and cilantro add just the right amount of complementing tastes to make this dish memorable.

Here in Southern California, zucchini and summer squash are always available. If you can’t find any in your area you can substitute another vegetable such as broccoli, carrots and/or cauliflower.


Oven Baked Squash


  • 2 large zucchini, sliced
  • 2 large yellow squash sliced
  • 1/2 large red onion diced
  • 2 Tbl. olive oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 6 large basil leaves chopped


  1. Prepare 9 x 13" glass baking pan with cooking spray.
  2. Slice zucchini and yellow squash and line in the bottom of the pan.
  3. Top with red onion, olive oil, salt, pepper and basil leaves.
  4. Cover with aluminum foil and bake at 425 degrees for 30 minutes.

Coconut Pineapple Rice


  • 1 can reduced fat coconut milk
  • 1 cup water
  • 2 cups rice
  • 1 Tbl. Reduced Sodium, Better Than Bouillon
  • 1 1/4 cups pineapple diced
  • 1/4 cup cilantro chopped


  1. In a medium saucepan combine coconut milk, water, rice and bouillon.
  2. Cover and bring to a boil.
  3. Reduce heat and simmer for 10 minutes.
  4. Remove from heat. Do not remove cover and let sit for 20 additional minutes.
  5. Toss with chopped pineapple and cilantro.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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