Ingredients:
4 cups cooked squash or pumpkin, pureed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 teaspoon salt
4-5 medium cloves garlic
black pepper and cayenne, to taste
1/2 cup firm yogurt
1 cup crumbled feta cheese
2 bell peppers, one red one green or one that is half and half
sunflower seeds or minced walnuts for the top
Directions:
Preheat oven to 375. Place the mashed squash in a large bowl. Heat the olive oil in a medium size skillet. Add onion, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 minutes more, until the peppers begin to get soft. Add garlic, black pepper, and cayenne, and sauté a few more minutes. Add the sauté and the yogurt and the cheese to the squash and mix well. Spread into an ungreased 9 inch baking pan; sprinkle the top with seeds or nuts. Bake uncovered for 25 to 30 minutes, or until bubbly.