Acorn Squash Feta Casserole Recipe

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

• 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.
• 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.
• 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.

Acorn Squash Feta Casserole published in Taste of Home December/January 2003, p29