Acorn Squash Casserole
November 02, 2013
Categories: Comfort Food, Dinner, Lunch, Side Dishes, Dairy, Cheese, Feta, Vegetables, Squash, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Regional Holiday, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Skillet, Gluten-Free, Low Carbohydrate, Vegetarian, Make it from scratch, Kosher Dairy more
"The ingredients all come together to create a very tasty casserole. If you wish sprinkle 1/4 cup of sunflower kernals over the recipe before baking. Cut back on the cayenne if you do not like spicy. Recipe was originally from Taste of Home by Deborah Vliet with modifications by me"
- Serving Size: 1 (403.2 g)
- Calories 224
- Total Fat - 10.4 g
- Saturated Fat - 5.4 g
- Cholesterol - 90.2 mg
- Sodium - 229.3 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 3.2 g
- Sugars - 8.5 g
- Protein - 11.2 g
- Calcium - 286.3 mg
- Iron - 1.7 mg
- Vitamin C - 55.1 mg
- Thiamin - 0.1 mg
Place the cleaned squash, cut side down in an oven proof dish, add 1 cup water, Cover with foil bake in 350 oven for apprx 45 minutes or until squash is tender.
Meanwhile in a skillet melt the butter and saute the onion and garlic, stirfry apprx 4 minutes
Add peppers continue cooking until the peppers are crisp tender.
Cool the squash slightly, so you can handle it and scoop out the flesh, mash it
Mix together the whipped egg, yogurt feta cheese, cayenne, salt and pepper
Combine all the prepared ingredients and pour into a lightly greased oven proof dish
Bake covered for 20 minutes 350 oven, uncover and bake for an additional 25 minutes
If you wish it to be browned on top place under broiler for 2 minutes
Tips & Variations
No special items needed.