Delicata Squash with Mixed Nut Stuffing

• 3 Tbsp butter
• 2 medium yellow onions, finely chopped
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1 Tbsp 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 or acorn squash (about 2 lbs. total), halved lengthwise and seeded

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. 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.

Serves 4.