Acorn Squash Feta Casserole 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 Printed from tasteofhome.com May 22, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Acorn Squash Feta Casserole cont. 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. x 2-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 Printed from tasteofhome.com May 22, 2008 Copyright Reiman Media Group, Inc © 2008

	Acorn Squash Feta Casserole minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings. Printed from tasteofhome.com May 22, 2008 Copyright Reiman Media Group, Inc © 2008