FAT FREE, Converted by leaving out the original recipie's vegetable oil
Wild Rice & Squash Casserole
3	cup  squash (acorn or any you like), cut up and lightly steamed.
2	cup cooked wild & brown rice
1/2	cup chopped onion
1/4	cup sunflower seeds
1/4	sesame seeds
	Herbs;
	parsely
	oregeno
	garlic
	thyme
	marjoram
	Combine all above and place in a lightly oil sprayed casserole
	Topping
2	cup plain yogurt
1	egg lightly beaten, (with a fork)
1/2	cup grated cheese
	Combine topping and pour over casserole mixture
	Sprinkle with bread crumbs
	Bake at 350 degrees F. for 30 minutes or till bubbly and brown.