Arabian Squash Casserole

4 c. acorn squash, cooked and mashed
1 TBSP olive oil
1 1/2 c. onion
1 tsp salt
2 small bell peppers, diced
4-5 cloves garlic, minced
black pepper and cayenne pepper to taste
1 1/2 c. plain yogurt
1 c. feta, crumbled
sunflower seeds

Saute onions in oil for 5 minutes; add salt and bell peppers and saute add'l 5 minutes. Add garlic, black pepper and cayenne. Stir in squash, yogurt and feta.

Place in a greased 9x9 pan; sprinkle on sunflower seeds. Bake, uncovered, at 375 degrees for about 25 minutes.