[CH] Today's Lunch: Squash Casserole

RisaG (radiorlg@yahoo.com)
Mon, 30 Aug 2004 12:52:58 -0700 (PDT) 

I was thinking of rain when I made this. It is
vegetarian, not vegan. I guess you could adapt it and
use soy cheese for the feta cheese but it wouldn't
taste the same. Or maybe some tofu to up the protein.

This was today's lunch. I had a squash from a friends
yard (actually her sisters) and needed to do something
with it.

I made it for myself, only 2 servings. I used one of
the 2 squashes. I also added some parmesan cheese to
the mixture which added some nice flavor. I used
jalapenos instead of green bells (I had 16 jalapenos
from the flea market yesterday). It was quite spicy
but really delish!

Here is what I did:

                     *  Exported from  MasterCook  *

                Arabian Squash-Cheese Casserole
(adapted)

Recipe By     : The Moosewood Cookbook by Mollie
Katzen & Moosewood Collec.
Serving Size  : 2    Preparation Time :0:00
Categories    : Side Dish                       
Vegetables

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   1                    butternut or acorn squash -- *
see note
     1/2                red onion -- chopped
   2      cloves        garlic -- crushed
   1                    jalapeno chile pepper --
chopped**
   1      tb            extra-virgin olive oil
   1      ts            salt
                        black pepper
   1                    egg -- beaten
     1/2  cup           sour cream
     1/4  cup           feta cheese -- crumbled
                        For top:
          sprinkle      fresh parmesan cheese --
grated

Preheat oven to 375 degrees F. Rub a small casserole
dish with oil. Set aside.

Cut the squash in half, lengthwise. Scoop out seeds,
and place it face-down on oiled tray. Bake at 375
degrees for 35 minutes or until soft. Cool until it
can be handled and then scrape out the innards into
casserole dish. Mash with a masher.

Saute onion and garlic, in oil. When the onion is
soft, add the jalapeno. Saute until peppers are just a
bit under-done.

Beat eggs with sour cream. Crumble in feta. Combine
everything and mix well. Add salt and pepper.

Spread out the mixture in the casserole dish. Sprinkle
some parmesan cheese on top, if you wish. Bake and
cook for 25 minutes. Uncover and cook for another 10
minutes.

Remove from oven and let it sit for about 10 minutes.
Eat!


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NOTES : Risa's notes:

* I used a squash that I got from a friends' garden.
It was not acorn or butternut. It was a winter or fall
squash though. I microwaved it and then scraped out
the innards.

** I used jalapeno. If you don't like chiles, then use
a green bell pepper or a combination of green and red
peppers.

This can be easily doubled to make 4 servings. 

RisaG


	
		
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