Alright, I admit it. The picture for this one ain't exactly flattering to the dish. In fact, I wouldn't even be posting this if it weren't for the fact that this thing was so freaking good. I'm not new to
squash in general, but this was my first time with acorn squash. I don't know what anyone else's experience has been with it, but I found the flavor of baked, unseasoned acorn squash to be exactly like pumpkin mixed with roasted corn. Hell yeah. As soon as this casserole starts cooking, the whole house starts positively reeking of goodness. Even Amber thought it smelled great, and she's not exactly one for meals full of vegetables.
So without further ado:

2 large acorn squash (about 1-1/2 pounds)
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter, or margarine
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 eggs
1 cup (8 ounces) plain yogurt
1 cup crumbled feta cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
Dash of cayenne pepper
1/4 cup sunflower kernels (I used roasted vegetable Ritz crackers)

Cut squash in half; discard seeds. Place squash cut side down in a greased baking pan. Bake at 375 for 35-40 minutes or until tender; cool slightly. Carefully scoop out squash; place in a bowl and mash.

In a skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in squash, onion mixture, feta cheese, salt, pepper, and cayenne. Transfer to a greased 11 in. x 7 in. x 2 in. baking dish. Sprinkle with sunflower kernels.

Cover and bake at 375 for 25 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.