Squash with Tomato and Feta Cheese

This is a savory alternative to sweetened squash side dishes. Acorn or other winter squash is baked with dry stuffing mix, tomatoes, onions, green pepper, and feta cheese.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 247 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• ⅓ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 green onions, chopped
• cracked black pepper to taste
• 1 sprig fresh rosemary
• 2 roma (plum) tomatoes, thinly sliced
• 2 tablespoons crumbled feta cheese
• 2 cups peeled and cubed acorn squash
• ¼ green bell pepper, diced
• 1 cup dry bread stuffing mix
• ½ teaspoon cracked black peppercorns

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

Step 2

In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.

Step 3

In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.

Step 4

Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.