Nut-stuffed Delicata Squash

Nut-stuffed Delicata Squash
Photo by Leigh Beisch

Ingredients

  • 1/3 cup plain low-fat yogurt
  • 1/3 cup plain low-fat yogurt
  • 2 eggs, lightly beaten
  • 2 eggs, lightly beaten
  • About ½ cup freshly shredded parmesan cheese
  • 1/3 cup chopped almonds
  • 2 delicata squash (about 2 lbs. total), halved lengthwise and seeded
  • + 19 more ingredients
    • 3 garlic cloves, minced
    • 1/3 cup chopped walnuts
    • 3 garlic cloves, minced
    • ¾ teaspoon salt
    • 1/3 cup chopped walnuts
    • 3 tablespoons butter
    • 1/3 cup chopped pine nuts
    • ¾ teaspoon salt
    • 3 tablespoons butter
    • 1/3 cup chopped pine nuts
    • 1 tablespoon chopped fresh sage
    • 1/3 cup chopped pistachios
    • 2 medium yellow onions, finely chopped
    • About ½ cup freshly shredded parmesan cheese
    • 1/3 cup chopped almonds
    • 2 delicata squash (about 2 lbs. total), halved lengthwise and seeded
    • 1 tablespoon chopped fresh sage
    • 1/3 cup chopped pistachios
    • 2 medium yellow onions, finely chopped

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, e...

View full recipe at My Recipes

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