Squash with Tomato and Feta Cheese Recipe - Allrecipes.com
Squash with Tomato and Feta Cheese Recipe
  • READY IN hrs

Squash with Tomato and Feta Cheese

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
  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.
  4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 55 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2008

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 without cooking it first and it was fine in 45 minutes.

 
Most Helpful Critical Review
Nov 16, 2009

Awful lot of work for not much reward. The flavor wasn't outstanding. If we do it again which is doubtful, we'll use a whole acorn squash.

 
Nov 01, 2008

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 Christmas.

 
Jul 12, 2011

It's nice to find something different to do with squash. This was quite delicious and we will be making this again. I made it a little healthier by using crushed corn flakes instead of bread crumbs and evaporated milk in place of the heavy cream. I also added steamed zucchini with the squash.

 
Dec 22, 2003

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 probably 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.

 
Oct 26, 2010

I only made this recipe to get rid of a bunch of extra summer squash my garden produced, but it was a surprise hit with everyone. We make it quite frequently now, especially for potluck dinners, and I can always rely on everyone to rave about it and ask for the recipe. I use a 50/50 mixture of Italian breadcrumbs and unflavored breadcrumbs instead of the stuffing mix. Great way to use up squash and zucchini!

 
Jul 19, 2008

This was really good! It was much more interesting and less egg-y than I expected. We made this using yellow squash and bread crumbs because that's what we had. We only used about 1/2 cup bread crumbs (1/4 mixed in and 1/4 sprinkled on top). We also used a few more spices and quite a bit more feta cheese. YUM, I will definitely make this again.

 
Oct 08, 2008

This was delicious! I kind of had a hard time working with a raw squash... but there must be a trick I don't know about? I will absolutely make this again!

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 32.6 g
  • 11%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 1036 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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