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Hi...
We had this last night and it is soooooooooooooo good!! It is kind of like a quiche and really yummy!
Enjoy!
hugs,
peg
Squash Feta Casserole
from_the_kitchen-subscribe@yahoogroups.com
thisnthat_again-subscribe@yahoogroups.com
From Taste of Home
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! -Maisy Vliet, Holland, Michigan
SERVINGS 6-8
CATEGORY Side Dish METHOD Baked
PREP 25 min. COOK 95 min. TOTAL 120 min.
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 eggs
1 cup (8 ounces) plain yogurt
1 cup (4 ounces) crumbled feta cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
Dash cayenne pepper, optional
1/4 cup sunflower kernels
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. x 2-in. baking dish. Sprinkle with sunflower kernels. Cover and
bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife
inserted near the center comes out clean. Yield: 6-8 servings.
Recipe source: luvnrecipes yahoo group, submitted by Jodi
We had this last night and it is soooooooooooooo good!! It is kind of like a quiche and really yummy!
Enjoy!
hugs,
peg
Squash Feta Casserole
from_the_kitchen-subscribe@yahoogroups.com
thisnthat_again-subscribe@yahoogroups.com
From Taste of Home
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! -Maisy Vliet, Holland, Michigan
SERVINGS 6-8
CATEGORY Side Dish METHOD Baked
PREP 25 min. COOK 95 min. TOTAL 120 min.
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 eggs
1 cup (8 ounces) plain yogurt
1 cup (4 ounces) crumbled feta cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
Dash cayenne pepper, optional
1/4 cup sunflower kernels
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. x 2-in. baking dish. Sprinkle with sunflower kernels. Cover and
bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife
inserted near the center comes out clean. Yield: 6-8 servings.
Recipe source: luvnrecipes yahoo group, submitted by Jodi