By Mandy Coplen
Preheat the oven to 375°F (190°C).
Peel and remove the seeds from the butternut squash. Cut it into small cubes, roughly 1-inch in size.
Chop the onion and bell peppers into thin slices. Mince the garlic cloves.
In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the onions and garlic, sauté until the onion becomes translucent.
Add the cubed butternut squash and sliced bell peppers to the skillet. Season with salt and black pepper. Stir well to combine all the ingredients.
Cover the skillet with foil or a lid, and bake in the preheated oven for 20 minutes.
Remove the foil, stir the vegetables, and sprinkle the cheddar cheese evenly on top.
Bake, uncovered, for an additional 15 minutes, or until the cheese is melted and bubbly, and the butternut is tender.
Remove from the oven and let it cool for a few minutes before serving. Serve warm.
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This Low-Carb Vegetarian Bake recipe is ready in 45 minutes and features butternut squash, cheddar cheese, onion and other delicious ingredients. Contains 300 calories total.
Preheat the oven to 375°F (190°C).
Peel and remove the seeds from the butternut squash. Cut it into small cubes, roughly 1-inch in size.
Chop the onion and bell peppers into thin slices. Mince the garlic cloves.
In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the onions and garlic, sauté until the onion becomes translucent.
Add the cubed butternut squash and sliced bell peppers to the skillet. Season with salt and black pepper. Stir well to combine all the ingredients.
Cover the skillet with foil or a lid, and bake in the preheated oven for 20 minutes.
Remove the foil, stir the vegetables, and sprinkle the cheddar cheese evenly on top.
Bake, uncovered, for an additional 15 minutes, or until the cheese is melted and bubbly, and the butternut is tender.
Remove from the oven and let it cool for a few minutes before serving. Serve warm.
Calories per Serving: 300
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