Arabian Squash-Cheese Casserole

• 2 butternut or acorn squash
• 1 c. chopped onion
• 2 to 3 cloves crushed garlic
• 1 c. mixed green and red peppers
• 3 Tbsp. butter (for saute)
• 1 tsp. salt
• 2 beaten eggs
• black and red pepper to taste
• 2 beaten eggs
• 1 c. buttermilk or yogurt
• 1 c. Feta cheese
• sunflower seeds or almonds

1. Cut the squash down the middle; scoop out seeds and place it face down in an oiled pan.
2. Bake at 375u0b0 for about 35 minutes, until soft.
3. Cool; scoop out seeds and mash.
4. Saute the onion and garlic in butter.
5. When the onion is translucent, add the chopped peppers.
6. Saute until peppers are just underdone.
7. Beat eggs with buttermilk or yogurt.
8. Crumble in Feta cheese.
9. Combine everything and mix well.
10. Add salt, peppers or hot sauce to taste.
11. Spread into buttered casserole.
12. Top with seeds or nuts and bake at 375u0b0, covered 25 minutes and uncovered 10 minutes.

butternut, onion, garlic, mixed green, butter, salt, eggs, black, eggs, buttermilk, feta cheese, sunflower seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973909 (may not work)