arabian squash casserole
arabian squash casserole
Cook Time:
60 Minutes
Servings:
4
Shelf Life:
7 Days in the fridge
Prep Time:
45 Minutes
Ingredients
4 cups cooked squash OR pumpkin (mashed or pureed)
1 tbsp olive oil
1.5 cups chopped onion
1 tsp salt
2 small bell peppers (1 red and 1 green if possible)
4-5 garlic cloves, minced
black pepper & cayenne to taste
1/2 cup firm yogurt
1 cup crumbled feta cheese
OPTIONAL: sunflower seeds or minced walnuts for the top
Directions
PRELIMINARY: preheat oven to 375 f
Place the mashed or pureed pumpkin or squash in a large bowl
Heat the olive oil in a medium sized skillet. Add onion and saute over medium heat for about 5 minutes. Add salt and bell peppers and saute for another 5 minutes or until the peppers are becoming soft.
Add garlic, black pepper and cayenne and saute a few more minutes.
Add the saute along with the yogurt and feta to the squash/pumpkin and mix well. Spread into an ungreased 9-inch square baking pan; sprinkle the top with sunflower seeds or minced walnut
Baked uncovered for 25 - 30 minutes or until bubbly.