November 5, 2003 at 9:33 PM CST - Updated June 24 at 7:28 PM
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.