Acorn Squash Casserole

I keep this casserole in the fridge at all times. It's great in the morning for breakfast, for a snack during the afternoon or as a side dish for dinner.

It can be eaten hot or cold. It fills you up and it's really healthy!

Acorn squash is very high in Vitamin A, Vitamin C, Potassium, dietary fiber, manganese, folate, Vitamin B complex, omega 3 fatty acids, copper and tryptophan.

This recipe is fun because you can play around with the vegetables that you put in the casserole.

For a Mexican version, add jalapenos, tomatoes, green chilies and canned corn.



Ingredients:

2 Large Acorn Squash
1 medium onion chopped
2 garlic cloves minced
1/2 green pepper
1/2 c red pepper
2 eggs
1 cup plain yogurt
1 cup feta
salt, pepper, sunflower seeds


Cut squash in half and discard the seeds. Place squash cut side down on a greased pan and bake at 400 degrees for about 45 minutes or till tender. Let it cool and scoop out the squash, place in a bowl and mash.

In a skillet, saute the onion, garlic, and peppers.


In a large bowl, whisk the eggs and yogurt until blended.

Stir in the squash, onion mixture, feta, salt and peper.

Transfer to a baking dish and sprinkle with sunflower seeds.

Cook at 375 degrees for about an hour.

I like to cook it until it is gold brown.