Acorn Squash Feta Casserole

This tasty recipe is from Taste of Home. The leftovers, if there are any, are great hot or cold!

• Ready In: 1 hr 50 mins
• Serves: 6

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

Directions

1. 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.
2. 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.
3. 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.