Arabian Squash – Cheese Casserole

A little fiddly (in the cutting mainly) but these are a fantastically healthy tasty snack. Great for taking to work, school lunch boxes or munching with drinks. Leave out the cinnamon if you’re not a fan. Once baked and cooled they will store for several days in an air tight container….if you can manage to keep them that long!


  • 2 medium butternut or Acorn squash
  • 1 onion
  • 1 or 2 chilli peppers
  • 2-3 cloves of garlic
  • 1 green and 1 red pepper
  • 2 eggs,  cup of yogurt, crumbled feta cheese


  1. Cut squash, scoop out seeds, place face down on oiled tray and bake for 35 mins (mark 5) until soft.  Allow to cool, scoop out and mash.
  2. Saute onion, garlic in butter, and chilli pepper -add  sweet pepper until just underdone.
  3. Beat eggs with yogurt and crumble in feta cheese.  Combine everything and mix well.  Add salt, pepper and red pepper.  Spread into casserole, top with seeds or nuts and bake for 10 to 15 minutes at gas mark