Arabian Squash Casserole
Nutrition
Calories: 195.64 kcalCarbohydrates: 13.11 gProtein: 10.43 gFat: 12.29 gSaturated Fat: 6.45 gCholesterol: 35.08 mgSodium: 928.13 mgFiber: 2.08 gVitamin A: 4.348 IUCalcium: 274.07 mgIron: 1.3 mg
Ingredients
- 4 cups cooked squash or pumpkin mashed or pureed
- 1 Tbs. olive oil
- 1-1/2 cups chopped onion
- 1 tsp salt
- 2 small bell peppers one red and one green, if possible, minced
- 4 or 5 medium cloves garlic minced
- black pepper and cayenne to taste
- 1/2 cup firm yogurt
- 1 cup crumbled feta cheese
- Optional: sunflower seeds and/or minced walnuts for the top
Instructions
- Preheat oven to 375°F.
- Place the mashed or puréed squash in a large bowl.
- Heat the olive oil in a medium-sized skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 more minutes, or until the peppers begin to get soft.
- Add garlic, black pepper, and cayenne, and sauté a few more minutes.
- Add the sauté, along with yogurt and feta, to the squash, and mix well. Spread into an ungreased 9-inch square baking pan; sprinkle the top lightly with sunflower seeds and/or minced walnuts.
- Bake uncovered for 25 to 30 minutes, or until bubbly.