Best Acorn Squash Feta Casserole Recipes

ACORN SQUASH FETA CASSEROLE

Acorn Squash Feta Casserole image

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! -Deborah Vliet, Holland, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 2h

Yield 6-8 servings.

Number Of Ingredients 13

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 large eggs
1 cup plain yogurt
1 cup crumbled feta cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
Dash cayenne pepper, optional
1/4 cup sunflower kernels

Steps:

Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-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 11x7-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°.

Nutrition Facts : Calories 184 calories, Fat 11g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

ACORN SQUASH FETA CASSEROLE

Acorn Squash Feta Casserole image

Make and share this Acorn Squash Feta Casserole recipe from Food.com.

Provided by Mercy

Categories Cheese

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 large acorn squash (about 1-1/2 pounds each)
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 eggs
1 cup plain yogurt
1 cup crumbled feta cheese
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 dash cayenne pepper (optional)
1/4 cup sunflower seeds

Steps:

Cut squash in half; discard seeds. Place squash cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 35-40 minutes or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.
In a 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 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.

Nutrition Facts : Calories 272.9, Fat 17.3, SaturatedFat 9.1, Cholesterol 113.3, Sodium 852.3, Carbohydrate 22.7, Fiber 3.5, Sugar 4.8, Protein 10.1

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