Butternut Squash Fajitas

4 cups butternut squash in ½ inch cubes
1 19 oz can chickpeas, drained and rinsed
1 red onion sliced into ½ inch strips
2 bell peppers, sliced
1 tablespoon sugar
½ teaspoon salt
1 tablespoon chili powder
1.5 teaspoon cumin
1.5 teaspoon paprika
½ teaspoon garlic powder
2 tablespoons olive oil
juice from 1 lime

Heat oven to 425°F. Spread all fajita ingredients out evenly on a large baking pan.
Bake for 45 minutes, flipping everything halfway through.


Makes 4 servings

400 calories (serving)
100 calories for 1 wheat tortilla

Can be frozen. Be sure to thaw before baking.