Toss Brussels sprouts and squash with oil; spread onto foil-covered rimmed baking sheet. Bake 30 to 35 min. or until crisp-tender, turning after 20 min.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook and stir 10 min. or until crisp-tender. Add cream cheese spread and broth; cook until cream cheese is completely melted and mixture comes to boil, stirring constantly with wire whisk. Simmer on medium-low heat 1 min. or until slightly thickened, stirring occasionally. Remove from heat. Stir in bacon.
Spoon cooked vegetables into 2-qt. casserole sprayed with cooking spray. Add cheese sauce; mix lightly. Sprinkle with shredded cheese; cover.
Bake 20 min. or until heated through, uncovering for the last 5 min.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
The vegetables can be baked ahead of time. Cool, then refrigerate up to 2 days. When ready to serve, spoon vegetables into prepared 2-qt. casserole, then continue as directed, increasing the covered baking time to 25 to 30 min. or until vegetables are heated through.
To prevent the melted cheese from sticking to the foil, spray the foil with cooking spray before using to cover the casserole.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.