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–+ servings

Arabian Squash Casserole

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dishes, Side Dishes, Vegetarian
Servings 4
Calories 195.64 kcal

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.
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