Acorn Squash Feta Casserole |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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The leftovers, if there are any, are great hot or cold! Ingredients:
2 large acorn squash (about 1-1/2 pounds each) |
1 medium onion, chopped |
2 garlic cloves, minced |
3 tablespoons butter or 3 tablespoons margarine |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
2 eggs |
1 cup plain yogurt |
1 cup crumbled feta cheese |
1 1/4 teaspoons salt |
1/2 teaspoon pepper |
1 dash cayenne pepper (optional) |
1/4 cup sunflower seeds |
Directions:
1. Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 35-40 minutes or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.
2. In a skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt, pepper and cayenne if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with sunflower kernels.
3. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.
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