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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

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.

Printed from tasteofhome.com May 22, 2008

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Acorn Squash Feta Casserole cont.

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 minutes. Uncover; bake 25-30 minutes longer or
until a knife inserted near the center comes out clean.

Yield: 6-8 servings.