Butternut vegetable mince casserole à la Dirk

Ingredients for 4 servings:

• 1 butternut squash
• 350 g minced meat, mixed, light
• 2 onions
• 250 g cream cheese, 0.2%
• 8 eggs
• 4 cloves garlic
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 large zucchini
• salt and pepper
• Thyme
• 200 g cheese, grated, light
• Carrot(s), optional
• Mushrooms, fresh, optional
• Pumpkin seeds, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

low-carb

Preheat the oven to 180°C (top/bottom heat). Brown the minced meat in a pan without oil, then set aside. Peel the pumpkin and cut into 1 cm cubes. Repeat with the remaining vegetables. Cook the pumpkin cubes and vegetables in the minced meat fat with the chopped onion and garlic. Add the minced meat, stir well, and place in a baking dish. Mix the cream cheese with the eggs and beat until frothy. Season the mixture with salt, pepper, and thyme and pour over the vegetable and minced meat mixture. Finally, top with the gratin cheese. Place the baking dish in the preheated oven and bake for 20 minutes.