Jaime  May 24 2005 - 4:38pm  Entree   

Servings:
Yield: 6-8 servings
Preparation Time:
1.5 hours
Ingredients

• 2 lg. acorn squash (about 1-1/2 pounds each)
• 1 Ed onion, chopped
• 2 garlic cloves, minced
• 3 tbsp. butter or margarine
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 2 eggs
• 1 cup (8 oz) plain yogurt
• 1 cup crumbled feta cheese
• 1-1/4 tsp. salt
• 1/2 tsp. pepper
• dash cayenne pepper, optional
• 1/4 cup sunflower kernels

Cooking Instructions
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 min or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.

In a skillet, sauté onion and garlic in butter until tender. Add peppers; sauté 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.

Cover and bake at 375 for 25 min. Uncover; bake 25-30 min longer or until a knife inserted near the center comes out clean.