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cut squash in half; discard seeds. place squash cut side down in a greased 15-in. x 10-in. x 1-in. 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 if desired. 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.
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash