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Acorn Squash Feta Casserole

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
  • Total Time
    Prep: 25 min. Bake: 1 hour 35 min.
  • Makes
    6-8 servings

Ingredients

  • 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 large eggs
  • 1 cup plain yogurt
  • 1 cup crumbled feta cheese
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • Dash cayenne pepper, optional
  • 1/4 cup sunflower kernels

Directions

  • Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-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 11x7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°.
Nutrition Facts
3/4 cup: 184 calories, 11g fat (5g saturated fat), 76mg cholesterol, 606mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 7g protein.

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