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. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 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. 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. 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 per serving