Squash with Tomato and Feta Cheese35 Reviews
- Prep: 20 min
- Cook: 55 min
- Ready In: 1 hr 15 min
“This side dish is a savory alternative to sweetened squash side dishes. It has onion, green pepper, stuffing mix, tomato, and feta cheese.” - by KAREN I
Original recipe yields 6 servings
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
- 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.
- Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
Amount Per Serving (6 total)
- 247 cal
- 9.4 g
- 32.6 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"This is the bomb!!! I left out the peppers and onions and used bread crumbs instead of stuffing mix. I also used half and half. Also, I chopped the squash and put it in the oven in the mixture witho..." See moreut cooking it first and it was fine in 45 minutes. "
"The cream isn't necessary--milk works fine! I only had cherry tomatoes so I halved them and put them all across the top. It looked really pretty. This would be great to serve at Thanksgiving or Christ..." See moremas."
"This was an interesting concocsion. I would make it again. I used butternut squash, a regular skinned/seeded tomato and yellow onion beacause this was what I had on hand. I think acorn squash would pr..." See moreobably have made made this even better. It tasted alot better the second day when I warmed it up for lunch. The flavors seemed to have melded."
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