Delicata Squash With Vegetarian Stuffing

I was intrigued by this recipe because it came with the observation that the stuffing has a sausage-like taste. After preparing it and then devouring it, my husband and I both agree. This dish is proof that vegetarian entrees can be as savory and satisfying as any meat dish.  At 526 calories and 21 grams of protein per serving, this meal packs such a punch that I don't think you will need a starter nor will you feel the need to do any late - night snacking. This is a perfect winter dinner.

Delicata Squash With Vegetarian Stuffing

3 T butter {I think olive oil would work just as well}

2 medium yellow onions, finely chopped

3 garlic cloves, minced

3/4 t salt

1 T fresh chopped sage leaves

1/3 c each chopped walnuts, pistachios, almonds and pine nuts

1/3 c Greek low fat yogurt

2 large eggs, lightly beaten

1/2 c plus a few extra pinches freshly grated parmesan cheese

2 delicata squash, about 2 lbs total, halved lengthwise and seeded

Preheat oven to 350 degrees.

Melt butter in a large frying pan over medium heat and 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 and remove from heat.

In a large bowl, combine yogurt, eggs, and 1/2 c parmesan. Stir in nut mixture. Divide stuffing equally among squash halves and sprinkle each with an extra pinch of parmesan. Bake until tender and tops are browning, about 45 minutes. 

Source:  Sunset Magazine