Arabian Squash-Cheese Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 380.6
  • Total Fat: 23.2 g
  • Cholesterol: 137.5 mg
  • Sodium: 1,800.7 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 15.4 g

View full nutritional breakdown of Arabian Squash-Cheese Casserole calories by ingredient
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Taken from Moosewood Cookbook Taken from Moosewood Cookbook
Number of Servings: 4


    2 medium-large butternut or acorn squash
    2-3 cloves crushed garlic
    1 heaping cup green peppers (I used chili peppers)
    3 Tbs. butter or margarine
    1 tsp sea salt
    black and red pepper to taste
    2 beaten eggs
    1 cup yogurt, plain, fat-free
    1 cup crumbled feta cheese
    (1/4 sunflower seeds or chopped nuts for the top)


cut the squash down the middle, lengthwise. Scoop out the seeds, and place it face down on an oiled tray. Bake it at 375 about 35 minutes, or until soft, cool until handle-able; scoop out and mash.

Saute the garlic,add the chopped peppers saute until peppers are just under done.

beat eggs with yogurt, crumble in the feta cheese. combine everything and mix well. Add salt, black pepper and red pepper or hot sauce to taste.

Spread into buttered casserole or baking pan. Top with seeds or nuts. bake at 375 covered 25 minutes and then uncovered 10 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user KATMARIE528.

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