{"id":1119,"date":"2013-11-04T15:25:05","date_gmt":"2013-11-04T15:25:05","guid":{"rendered":"http:\/\/packardhealth.org\/?p=1119"},"modified":"2026-04-20T16:37:37","modified_gmt":"2026-04-20T16:37:37","slug":"arabian-squash-casserole","status":"publish","type":"post","link":"https:\/\/packardhealth.org\/es\/arabian-squash-casserole\/","title":{"rendered":"Arabian squash casserole"},"content":{"rendered":"
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\"squash_casserole\"Packard Health\u2019s Registered Dietician, Karen Koeppe shares a great recipe, high in beta carotene and mono- unsaturated fat (nuts\/seeds). It\u2019s one of her favorites from the Moosewood Cookbook<\/em> by Mollie Kaizen.<\/p>\n

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Arabian Squash Casserole<\/strong><\/p>\n

Preparation Time<\/strong>: 1 hour (after squash is cooked and pur\u00e9ed). OR cut that time with frozen squash in recipe below!<\/p>\n

4-5 servings<\/p>\n

    \n
      \n
    • 4 C. cooked squash or pumpkin, mashed OR pur\u00e9ed OR 3 pkgs frozen pureed winter squash that has been cooked<\/li>\n
    • 1 T . olive oil<\/li>\n
    • 1 1\u20442 C. chopped onion<\/li>\n
    • 1 tsp. salt<\/li>\n
    • 2 small bell peppers (one red and one green, if possible), minced<\/li>\n
    • 4-5 medium cloves garlic, minced<\/li>\n
    • black pepper and cayenne, to taste<\/li>\n
    • 1\u20442 C. firm yogurt<\/li>\n
    • 1 C. crumbled feta cheese
      \nOPTIONAL: sunflower seeds and \/ or minced walnuts, for the top<\/li>\n<\/ul>\n<\/ul>\n

      Directions:<\/strong>
      \nHeat oven to 375\u00b0.<\/p>\n

        \n
          \n
        • Place the mashed or pur\u00e9ed squash in a large bowl.<\/li>\n
        • Heat olive oil in medium-sized skillet. Add onion, saut\u00e9 over medium heat for 5 minutes.<\/li>\n
        • Add salt and bell peppers. Saut\u00e9 5 more minutes, or until the peppers begin to get soft.<\/li>\n
        • Add garlic, black pepper, and cayenne, and saut\u00e9 a few more minutes.<\/li>\n
        • Add the saut\u00e9, along with yogurt and feta, to the squash, and mix well.<\/li>\n
        • Spread into an ungreased 9-inch square baking pan; sprinkle the top lightly with sunflower and \/ or minced walnuts.<\/li>\n<\/ul>\n<\/ul>\n

          Bake uncovered for 25 to 30 minutes, or until bubbly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

          Packard Health\u2019s Registered Dietician, Karen Koeppe shares a great recipe, high in beta carotene and mono- unsaturated fat (nuts\/seeds). It\u2019s one of her favorites from the Moosewood Cookbook by Mollie Kaizen. Arabian Squash Casserole Preparation Time: 1 hour (after squash is cooked and pur\u00e9ed). OR cut that time with frozen squash in recipe below! 4-5 […]<\/p>\n","protected":false},"author":12,"featured_media":1120,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[68],"tags":[14],"class_list":["post-1119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health-initiatives","tag-recipes"],"acf":[],"yoast_head":"\nArabian squash casserole - Packard Health<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/packardhealth.org\/es\/arabian-squash-casserole\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Arabian squash casserole - Packard Health\" \/>\n<meta property=\"og:description\" content=\"Packard Health\u2019s Registered Dietician, Karen Koeppe shares a great recipe, high in beta carotene and mono- unsaturated fat (nuts\/seeds). 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