Ingredients
4 large acorn squash (about 1-1/2 pounds each)6 tablespoons butter, cubed2 medium onions, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped4 garlic cloves, minced4 large eggs2 cups (16 ounces) plain yogurt2 cups crumbled feta cheese2-1/2 teaspoons salt1 teaspoon pepper1/8 teaspoon cayenne pepper, optional1/2 cup sunflower kernels
Preparation
Preheat oven to 350°. Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, 35-40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 8-10 minutes; cool slightly. Carefully scoop out squash; place in a large bowl and mash.
Increase oven setting to 375°. In a large skillet, melt butter over medium heat. Add onions and peppers; cook and stir until crisp-tender, 2-4 minutes. Add garlic; cook 1 minute longer. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt, pepper and, if desired, cayenne.
Transfer to a greased 13x9-in. baking dish. Sprinkle with sunflower kernels. Cover and bake 25 minutes. Uncover; bake until a thermometer inserted in center reads 160°, 30-35 minutes.
