Acorn Squash Feta Casserole Recipe

Ingredients for Acorn Squash Feta Casserole

• 1 medium acorn squash
• 1/2 cup chopped onion
• Garlic Cloves
• 2 tablespoons butter
• Green Pepper
• Sweet Red Pepper
• 3 large eggs
• Plain Yogurt
• 4 ounces crumbled feta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cayenne Pepper
• Sunflower Seeds

How to Make Acorn Squash Feta Casserole

1. Preheat oven to 375°F (190°C).
2. Cut 1 medium acorn squash in half lengthwise.
3. Remove seeds and stringy pulp from the squash halves.
4. Place squash halves cut-side down in a greased 15x10x1-inch baking pan.
5. Bake for 35-40 minutes, or until tender.
6. Let cool slightly, then carefully scoop out the cooked squash flesh into a large bowl and mash.
7. 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.
8. Add 1/2 cup chopped bell peppers (any color) and saute until crisp-tender, about 5 more minutes.
9. In a separate bowl, whisk together 3 large eggs and 1/2 cup plain Greek yogurt until light and fluffy.
10. 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).
11. Transfer the mixture to a greased 11x7x2-inch baking dish.
12. Sprinkle 1/4 cup sunflower seeds over the top.
13. Cover the baking dish with foil.
14. Bake for 25 minutes.
15. Remove foil and bake for another 25-30 minutes, or until a knife inserted near the center comes out clean.
16. Let cool slightly before serving.