Nut Stuffed Delicata Squash

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This  is a very good vegetarian recipe using Delicata Squash.  I loved it!  I'm not sure Arthur did, but he ate it--just not with as much enthusiasm as I did.

The recipe calls for a variety of nuts.  Some of which I had and others I didn't.  Just use 1 1/3 cups of whatever nuts you have on hand.  A variety is nice but probably not essential. 

3 tablespoons butter
1 medium yellow onions, finely chopped
3 garlic cloves, minced
3/4 teaspoon salt
1 tablespoon chopped fresh sage or fresh thyme leaves or a combination of both   
1/3 cup chopped walnuts
1/3 cup chopped pistachios
1/3 cup chopped almonds
1/3 cup pine nuts
1/3 cup plain low-fat yogurt (you can also substitute sour cream)   
2 eggs, lightly beaten
About 1/2 cup freshly shredded parmesan cheese
2 Delicata squash (about 2 lbs. total), halved lengthwise and seeded

Preheat oven to 350°.  Place squash halves cut side down in pan, cover with aluminum foil and bake for 1/2 hour.  Prepare filling.
 
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 herbs and cook until fragrant, about 1 minute. Stir in nuts. Set aside.
 
In a large bowl, combine yogurt or sour cream, eggs, and 1/2 cup parmesan. Stir in nut mixture.
 
Remove squash from oven and remove foil.  Turn squash over and divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 30 minutes.
 
Adapted from myrecipes.com
 

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