Ingredients for Acorn Squash Feta Casserole
- 1 medium acorn squash
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 2 tablespoons butter
- Used as part of 1/2 cup chopped bell peppers
- Used as part of 1/2 cup chopped bell peppers
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 4 ounces crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper (optional)
- 1/4 cup sunflower seeds
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How to Make Acorn Squash Feta Casserole
- Preheat oven to 375°F (190°C).
- Cut 1 medium acorn squash in half lengthwise.
- Remove seeds and stringy pulp from the squash halves.
- Place squash halves cut-side down in a greased 15x10x1-inch baking pan.
- Bake for 35-40 minutes, or until tender.
- Let cool slightly, then carefully scoop out the cooked squash flesh into a large bowl and mash.
- While squash bakes, melt 2 tablespoons of butter in a skillet over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Saute until softened, about 5 minutes.
- Add 1/2 cup chopped bell peppers (any color) and saute until crisp-tender, about 5 more minutes.
- In a separate bowl, whisk together 3 large eggs and 1/2 cup plain Greek yogurt until light and fluffy.
- Stir in the mashed squash, sauteed onion and pepper mixture, 4 ounces crumbled feta cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper (optional).
- Transfer the mixture to a greased 11x7x2-inch baking dish.
- Sprinkle 1/4 cup sunflower seeds over the top.
- Cover the baking dish with foil.
- Bake for 25 minutes.
- Remove foil and bake for another 25-30 minutes, or until a knife inserted near the center comes out clean.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
19g
Fat
45g
Carbs
7g
