Acorn Squash Casserole
Recipe: #10927
November 02, 2013
Categories: Side Dishes, Cheese, Feta, Squash, Fathers Day, Mothers Day, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy, Vegetarian Dinner, 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"
Original is 3-4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
Meanwhile in a skillet melt the butter and saute the onion and garlic, stirfry apprx 4 minutes
Step 3
Add peppers continue cooking until the peppers are crisp tender.
Step 4
Cool the squash slightly, so you can handle it and scoop out the flesh, mash it
Step 5
Mix together the whipped egg, yogurt feta cheese, cayenne, salt and pepper
Step 6
Combine all the prepared ingredients and pour into a lightly greased oven proof dish
Step 7
Bake covered for 20 minutes 350 oven, uncover and bake for an additional 25 minutes
Step 8
If you wish it to be browned on top place under broiler for 2 minutes
Tips
No special items needed.
1 Reviews
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