Acorn Squash Feta Casserole |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I get loads of compliments on this out-of-the-ordinary casserole whenever I serve it. The recipe marries squash and feta cheese with onion, garlic, bell peppers and a sprinkling of sunflower kernels. Leftovers are delicious hot or cold! -Deborah Vliet, Holland, Michigan Ingredients:
2 large acorn squash (about 1-1/2 pounds each) |
1 medium onion, chopped |
2 garlic cloves, minced |
3 tablespoons butter |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
2 eggs |
1 cup (8 ounces) plain yogurt |
1 cup (4 ounces) crumbled feta cheese |
1-1/4 teaspoons salt |
1/2 teaspoon pepper |
dash cayenne pepper, optional |
1/4 cup sunflower kernels |
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; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside.
2. In a large 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 the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired.
3. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Yield: 6-8 servings.
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