Acorn Squash Feta Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe marries squash and feta cheese with onion, garlic, bell peppers and a sprinkling of sunflower kernels. Left overs are delicious hot or cold. Ingredients:
3 pounds acorn squash, 2 large about 1.5 pounds each |
1 medium onion, chopped |
2 garlic cloves, minced |
3 tablespoons butter |
1/2 cup green pepper, chopped |
1/2 cup red pepper, chopped |
2 eggs |
8 ounces plain yogurt, 1 cup |
4 ounces feta cheese, crumbled, 1 cup |
1 1/4 teaspoon 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 freased 15 inch x 10 inch x 1 inch baking pan; add 1/2 inch of hot water. Bake, uncovered, at 350 for 35-40 minuts. Drain water from pan; turn suash cut side up. Bake 10 minutes longer or until suash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside.
2. In a large skillet, saute onion, garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk the eggs and the yogurt until blended. Stir in squash, onion mixture, feta cheese, salt and pepper and cayenne if desired.
3. Transfer to a greased 11 inch x 7 inch 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.
4. Yields: 6-8 servings
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