Name: Acorn Squash Feta Casserole
Yield: 4 servings
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

Servings: 4 persons

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

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 375u00b0 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 375u00b0 for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Acorn Squash Feta Casserole

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