Less Cheese and Meatless Casserole

I am finding that when you cut meat from your diet you tend to eat lots of cheese and tomato sauce items. I liked this recipe because it doesn't have alot of cheese and you use whole wheat pasta and it's a change from tomato sauce.I would recommend heating the yogurt alittle before adding it to the pan. This helps it not to curdle. Maybe with the eggs, cool after heating. I read in other recipes to do this before adding the yogurt. I used penne pasta.

Almost Cheeseless Pasta Casserole

zest of one large lemon
8 oz whole wheat pasta, Penne
1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces
3 handfuls of kale, chard and or spinach loosely chopped
2 cups plain Greek yogurt (2 percent)
2 egg yolks
3 cloves garlic, chopped
1/2 tea fine grain sea salt
2/3 cup sliced almonds, toasted
1/4 cup Kalamata olives pitted and torn into pieces
scant 1/4 cup feta cheese, crumbled
1/4 cup fresh mint, chopped

Preheat oven to 400 with a rack in the middle. Butter or oil a 8 x 12 inch baking dish, or two small gratin dishes. Sprinkle with lemon zest and set aside.

Cook pasta to al dente. Ten seconds before you are done with pasta, stir in the squash and kale for a quick swim. Drain and run cold water over pasta and vegies. Shake off extra water and set aside.

White waiting for pasta to boil whisk together the yogurt, eggs, garlic and salt in a large mixing bowl. Set aside until the pasta is boiled. Then when ready, add the pasta-squash-kale mixture and stir in half of the almonds. Scoop everything into the baking dish, sprinkle with olives and feta, and bake for 25-30 minutes. Remove from oven and serve sprinkled with a bit of the chopped fresh mint and remaining almonds. Serves 6-8 as a side-from 101cookbooks.com I ate this as a meal and enjoyed the vegetables. Use zest of lemon because it tasted great.