Myra Bayes's Acorn Squash and Feta Casserole

Submitted by: Myra Bayes

3 medium acorn squash
1 medium onion, chopped
2 garlic cloves, minced
3 Tablespoons butter
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 eggs
1 cup sour cream
1 cup crumbled feta cheese
1-1/4 teaspoon 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 baking pan/cookie sheet. Bake at 375 F. 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 crisp-tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and sour cream until blended. Stir in squash, onion mixture, feta cheese, salt, pepper and cayene 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 F. for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.