Acorn Squash Feta Casserole Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 2 eggs
- 2 garlic cloves minced
- 3 tablespoons butter
- 1/2 teaspoon pepper
- 1 medium onion chopped
- 1 cup (4 ounces) crumbled feta cheese
- 1-1/4 teaspoons salt
- 1/2 cup chopped green pepper
- 1/4 cup sunflower kernels
- 1 cup (8 ounces) plain yogurt
- 1/2 cup chopped sweet red pepper
- dash cayenne pepper optional
- 2 large acorn squash (about 1-1/2 pounds each)
- Carbohydrate 5.84717289670508 g
- Cholesterol 16.8848958398738 mg
- Fat 11.2331150868995 g
- Fiber 0.254407344711438 g
- Protein 3.6886012838499 g
- Saturated Fat 4.4101450545778 g
- Serving Size 1 1 -8 serving (72g)
- Sodium 139.78141929518 mg
- Sugar 5.59276555199364 g
- Trans Fat 0.651679047156689 g
- Calories 133 calories
Directions 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 350degrees 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 375degrees for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160degrees. Yield: 6-8 servings. Originally published as Acorn Squash Feta Casserole in Taste of Home December/January 2003, p29 Nutritional Facts 1 serving (3/4 cup) equals 184 calories, 11 g fat (5 g saturated fat), 76 mg cholesterol, 606 mg sodium, 15 g carbohydrate, 3 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
