Acorn Squash Feta Casserole
Acorn Squash Feta Casserole is a gluten free, lacto ovo vegetarian, and primal recipe with 8 servings. One serving contains 212 calories, 7g of protein, and 12g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, butter, sunflower kernels, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours. It works well as a rather cheap hor d'oeuvre. It can be enjoyed any time, but it is especially good for Autumn.
Instructions
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. 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. 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°.