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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
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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