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Arabian Squash Casserole


Good served with Tabouli Salad or with warmed pita bread and Spinach Salad with ripe tomatoes.

4 cups cooked squash or pumpkin, mashed or puried
1 tablespoon 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

Preheat oven to 375 degrees F. Place the mashed or puried 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 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.

Makes 4 to 5 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.