1 butternut squash
1 c. chopped onion
3 cloves crushed garlic
1 c. chopped green peppers
3 tbsp. butter for saute
1 tsp. salt
1 tsp. black pepper
2 beaten eggs
1 c. yogurt
1 c. Ricotta cheese
Red pepper or salsa to taste

Cut squash in half. Remove seeds. Turn upside down in oiled baking dish or tray. Bake at 375 degrees for 1/2 hour. Cool, scoop out and mash. Saute onion and garlic in butter. Add peppers.

Beat eggs with yogurt. Add Ricotta cheese. Combine with onion, peppers, squash. Mix well. Add salt, black pepper, red pepper or salsa to taste. Bake in buttered casserole dish, covered for 25 minutes or uncovered for 15 minutes.