I've made this twice now and everyone loves it. I tried it with acorn squash and it's just as good. I bet any mild squash would work.
Ingredients
- 1.5 tablespoons butter
- 1 medium yellow onion , finely chopped
- 2 cloves garlic , minced
- 0.5 teaspoons salt
- 1.5 teaspoons dried sage
- 2.5 tablespoons chopped walnuts
- 2.5 tablespoons chopped pistachios
- 2.5 tablespoons chopped almonds
- 2.5 tablespoons pine nuts
- 0.33 cups grated Parmesan cheese , plus extra for topping
- 2.5 tablespoons low-fat plain yogurt
- 1 large egg , lightly beaten
- 2 small delicata squash , halved lengthwise and seeded
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Melt butter in a large skillet over medium-high heat. Add onion, garlic, and salt. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in walnuts, pistachios, almonds, and pine nuts. Remove from the heat.
-
3
Combine 1/3 cup Parmesan cheese, yogurt, and egg in a large bowl. Stir in nut mixture. Divide stuffing among squash halves. Sprinkle with more Parmesan cheese.
-
4
Bake in the preheated oven until squash is tender when pierced with a fork and stuffing starts to brown, about 45 minutes. Cut each squash half in half to serve.
Nutrition Facts
Per serving
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