Contributed by (Recipe adapted from “My Recipes” at www.myrecipes.com/recipes)

Ingredients

3 Tbs Butter
2 medium yellow Onions, finely chopped
3 Garlic cloves, minced
3/4 tsp Salt
1 Tbs chopped fresh Sage
1/3 C chopped Walnuts
1/3 C chopped Pistachios
1/3 C chopped Almonds
1/3 C chopped Pine nuts
1/3 C plain low-fat Yogurt
About 1/2 C freshly shredded Parmesan cheese
2 Eggs, lightly beaten
2 Squash (delicata or sugarloaf), halved lengthwise and seeded

Instructions

Preheat oven to 350°F. 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. 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.

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