Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp. butter
- 2 medium yellow onions, finely chopped
- 3 garlic cloves minced
- 3/4 tsp salt
- 1 tbsp chopped fresh sage
- 1/3 cup of EACH chopped walnuts, almonds, pine nuts, pistachios
- 1/3 cup plain low fat yogurt
- 2 eggs, lightly beaten
- 1/2 cup fresh shredded parmesan cheese
- 2 delicata squash, halved and seeded
Directions
Preheat oven to 350. melt butter in large frying pan over medium to high heat. Add onions, garlic, and salt. Cook stirring occasionally, until onions are soft {about 3 mins}. Stir in sage and cook until fragrent {about 1 min}. Stir in nuts. Remove from heat and set aside.
In a large bowl, combine yogurt, eggs, and 1/2 cup of shredded cheese. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more cheese, and bake until tender when pierced with a fork and tops are browning {about 45 mins}