Butternut Squash and Red Pepper Casserole

Prep: 15 min, Cook: 1:00.

2-1/4 lbs. butternut squash, peeled, seeded and cut into 1 inch cubes
3/4 large red bell pepper\cooked, seeded and cut into 1 inch pieces
2 tsp. olive oil
2 large cloves garlic, minced
2 Tbsp fresh parsley, minced
1 tsp. fresh rosemary leaves, minced
3-1/2 Tbsp grated Parmesan cheese

Preheat oven to 400 F. Combine squash and next 5 ingredients in a bowl.
Season with salt and freshly ground black pepper to taste. Transfer
mixture to a gratin dish or other shallow baking dish and sprinkle evenly
with Parmesan. Bake about 1 hour in middle of oven until squash is tender
and top is golden.

Per serving: calories 163, fat 3.8g, 19% calories from fat, cholesterol
3mg, protein 4.6g, carbohydrates 32.4g, fiber 9.1g, sugar 7.8g, sodium
86mg, diet points 2.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.0, Fruit: 0.0, Bread: 0.0, Lean
meat: 0.2, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

Source: http://www.mealsforyou.com/cgi-bin/recipe?id.1136


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