Cut squash in half. Remove seeds. Place on greased 15″ x 10″ baking pan. Bake at 375ºF for 35 to 40 minutes. Cool slightly. Carefully scoop out squash into a bowl and mash. In a skillet, saute onion and garlic in butter until tender. Add peppers and saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt and pepper. Pour into a greased 11″ x 7″ baking dish. Sprinkle with sunflower kernels. Bake covered at 375 degrees F for 25 minutes. Bake an additional 25 to 30 minutes uncovered.
Serves 6 to 8
entered by Debra Martin, Conestoga
2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest