Nut-stuffed Delicata Squash
Photography: Photo: Leigh Beisch; Styling: Dan Becker; 
Time: 1 hour. Need a cold-weather vegetarian main dish? These stuffed squash satisfied even the most carnivorous Sunset staff members. Some kind of alchemy takes place with the onions, sage, and nuts to create a distinctly sausagelike flavor.
| Servings:Serves 4 | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 3 tablespoons butter
- 2 medium yellow onions, finely chopped
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1 tablespoon chopped fresh sage
- 1/3 cup chopped walnuts
- 1/3 cup chopped pistachios
- 1/3 cup chopped almonds
- 1/3 cup chopped pine nuts
- 1/3 cup plain low-fat yogurt
- 2 eggs, lightly beaten
- About 1/2 cup freshly shredded parmesan cheese
- 2 delicata squash (about 2 lbs. total), halved lengthwise and seeded
- fat:38 g
- protein:21 g
- saturated fat:11 g
- calories from fat:65 %
- sodium:812 mg
- fiber:7.6 g
- calories:526
- cholesterol:140 mg
- carbohydrate:32 g
directions
1. Preheat oven to 350°. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.
2. In a large bowl, combine yogurt, eggs, and 1/2 cup parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.
Note: Nutritional analysis is per squash half.
