Acorn Squash Feta Casserole

August 18, 2015

Acorn Squash Feta Casserole

  • 2 Acorn Squash, large, fresh
  • 1 Onion, medium, fresh
  • 2 Garlic Cloves, fresh, minced
  • 3 T Butter
  • 1/2 c Green Pepper, chopped
  • 1/2 c Red Pepper, chopped
  • 2 Eggs, brown
  • 8 oz Yogurt, plain
  • 1 c Feta Cheese, crumbled
  • 1 1/4 tsp Salt
  • 1/2 tsp Pepper
  • dash Cayenne Pepper, optional
  • 1/4 c Sunflower Kernels

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

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