Acorn Squash Feta Casserole
TOTAL TIME: Prep: 30 min. Bake: 1 hour 40 min.
YIELD: 12 servings.
I get loads of compliments on this out-of-the-ordinary casserole whenever I serve it. The recipe marries squash and feta cheese with onion, garlic, bell peppers and a sprinkling of sunflower kernels. Leftovers are delicious hot or cold! —Deborah Vliet, Holland, Michigan
Ingredients
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4 large acorn squash (about 1-1/2 pounds each)
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6 tablespoons butter, cubed
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2 medium onions, chopped
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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4 garlic cloves, minced
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4 large eggs
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2 cups plain yogurt
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2 cups crumbled feta cheese
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2-1/2 teaspoons salt
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1 teaspoon pepper
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1/8 teaspoon cayenne pepper, optional
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1/2 cup sunflower kernels
Directions
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1.
Preheat oven to 350°. Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 8-10 minutes or until the squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash.
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2.
Increase oven setting to 375°. In a large skillet, melt butter over medium heat. Add onions and peppers; cook and stir until crisp-tender, 2-4 minutes. Add garlic; cook 1 minute longer. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt and pepper. If desired, sprinkle cayenne on top.
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3.
Transfer to a greased 13x9-in. baking dish. Sprinkle with sunflower kernels. Cover and bake 25 minutes. Uncover; bake 30-35 minutes or until a thermometer inserted in center reads 160°.
Nutrition Facts
3/4 cup: 286 calories, 15g fat (7g saturated fat), 93mg cholesterol, 810mg sodium, 31g carbohydrate (9g sugars, 6g fiber), 10g protein.
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