Delicata Squash with Nut Stuffing

I've made this twice now and everyone loves it. I tried it with acorn squash and it's just as good. I bet any mild squash would work.

Ingredients

• 1 ½ tablespoons butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 0.5 teaspoon salt
• 1 ½ teaspoons dried sage
• 2 ½ tablespoons chopped walnuts
• 2 ½ tablespoons chopped pistachios
• 2 ½ tablespoons chopped almonds
• 2 ½ tablespoons pine nuts
• 0.3333333333333333 cup grated Parmesan cheese
• 2 ½ tablespoons low-fat plain yogurt
• 1 large egg, lightly beaten
• 2 small delicata squash, halved lengthwise and seeded

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a large skillet over medium-high heat. Add onion, garlic, and salt. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in walnuts, pistachios, almonds, and pine nuts. Remove from the heat.
3. Combine 1/3 cup Parmesan cheese, yogurt, and egg in a large bowl. Stir in nut mixture. Divide stuffing among squash halves. Sprinkle with more Parmesan cheese.
4. Bake until acorn squash is tender when pierced with a fork and stuffing starts to brown, about 45 minutes.
5. Cut each piece in half to serve.