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1
Preheat the oven to 350F.
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2
Heat the 3 tablespoons oil in a large skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes.
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3
Add the squash and water and simmer, covered, over medium-low heat until the squash is soft but not mushy, about 20 minutes, stirring occasionally.
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4
In a large bowl, combine the beaten eggs, cheeses, and black pepper.
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5
Mix well.
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6
Pour half of the cheese mixture into a separate large bowl.
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7
Fold the cooked squash gently into the mixture in one of the bowls.
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8
Coat a 9-inch glass or other ovenproof baking dish with vegetable oil.
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9
Pour in the squash-cheese mixture.
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10
Spread the remaining half of the cheese mixture on top and sprinkle with paprika for color.
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11
(May be refrigerated at this point and baked later in the day or frozen.
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12
It will keep for 4 to 5 days in the refrigerator, 3 to 4 weeks in the freezer.
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13
Defrost before baking.)
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14
Place the pie in the center of the oven and bake until the top is brown and the center is firm when pierced with a knife, 50 to 60 minutes.
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15
Let stand for 5 minutes before serving.
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16
Can be served hot or cold, with each serving topped with a dollop of Yogurt-Mint Dressing.
