Yield 4 servings

Prep time

10 Min

Total time

10 Min

Reserve all vegetable skins/peels/leftovers for soup stock.
On a cutting board, removing the heads and base, cut the squash into half (usually where the upper part is thinner vs the lower half which is bigger). With each half, cut them longways and place the flat edges against the cutting board. Cut the squash further into thin long strips, and then finely dice.
For the bell peppers, cut the four sides off, working your way around the top and around the inner seeds. Cut the sides into thin/long strips, place in a pile, and finely dice after rotating 90 degrees.
For the red onion, after removing the skin from the half onion, cut into strips and then rotate to also finely dice. Put all vegetables into a larger baggy and refrigerate.
Put all vegetable skins/peels/leftovers into the refrigerator in a baggy/bowl.

Calories

27

Fat

0 g

Sat. Fat

0 g

Carbs

6 g

Fiber

1 g

Net carbs

5 g

Sugar

1 g

Protein

1 g

Sodium

2 mg

Cholesterol

0 mg

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