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Squash with Tomato and Feta Cheese Recipe

Recipe by: KAREN I

"This side dish is a savory alternative to sweetened squash side dishes. It has onion, green pepper, stuffing mix, tomato, and feta cheese."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook55 m
  • Ready In1 h 15 m
  • 1Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • 2In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
  • 3In 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.
  • 4Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
Ingredients
  • 6 servings
  • 247 cals
  • 2 cups peeled and cubed acorn squash
  • 2 eggs
  • 1/3 cup heavy cream
  • 2 green onions, chopped
  • 1/4 green bell pepper, diced
  • 1 cup dry bread stuffing mix
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black peppercorns
  • 1 sprig fresh rosemary
  • 2 tablespoons crumbled feta cheese
  • 2 roma (plum) tomatoes, thinly sliced
  • cracked black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    247
    12%
  • Fat:
    9.4
    15%
  • Carbs:
    32.6
    11%
  • Protein:
    8.5
    17%
  • Cholesterol:
    86
    29%

Based on a 2,000 calorie diet

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