Delicata Squash Stuffed with Apples, Herbs and Spinach Recipe

Fall is all about squash in my book, so when I go to the market I can't resist coming home with more of them every week. For this recipe I wanted to create a meatless side that would also be a low-carb alternative to stuffed squash recipes that include rice, bread or other grain ingredients. The result: a tidy little squash boat stuffed with apple, onion, spinach and herbs that just screams "include me in your Thanksgiving menu!"

Delicata Squash Stuffed with Apples, Herbs and Spinach

Serves 6 as a side dish

Note: This can be assembled up to a day ahead of time and kept covered in the refrigerator. See note in the Method section below at Step 5.

Ingredients

1/3 cup shelled pecans, chopped
3 small delicata squash (about 8 ounces each)
1 tablespoon olive oil
1/2 cup fresh spinach, chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
1 rib celery, chopped (about 1/2 cup)
1 small onion, chopped (about 1/2 cup)
1 small apple, seeded and chopped (about 1/2 cup)
1/2 cup canned white beans, drained
1/2 cup unseasoned vegetable broth
3 cloves garlic, chopped
1 egg, slightly beaten
1 ounce Parmiggiano Reggiano cheese, shredded
Salt and pepper to taste

Method

1. Toast the pecans in a dry sauté pan over high heat, stirring constantly, until starting to char at the edges. Remove from heat and set aside.

2. Cut the squash in half lengthwise. Place cut side down in an oiled ovenproof dish and roast 40 minutes in a preheated 400º oven. Allow to cool and scoop out the pulp and seeds. Reserve pulp and seeds for another purpose.

2. Meanwhile, place the oil in a sauté pan over medium-high heat. Add the spinach, sage, rosemary, celery, onion, and apple and sauté slowly for about 20 minutes, stirring occasionally. Vegetables should not brown. Remove from heat and set aside.

3. Stir the pecans, beans, broth, garlic and egg into the vegetable mixture. Season to taste.

4. Fill the cavities of the squash halves with the vegetable mixture.

5. Scatter the cheese over the stuffed squash. (If preparing ahead, cover and refrigerate at this point. Allow to come to room temperature before proceeding with the recipe.)

6. Bake 20 minutes at 350º on parchment paper – or in a dish prepared with cooking spray. Then, if desired, broil for 4 - 5 minutes to brown the cheese.

Serve immediately.

Nutritional Estimate 6 Servings. Per serving: 153 Calories; 18 g Total Carbs; 4 g Dietary Fiber; 4 g Sugars; 8 g Fat; 4 mg Cholesterol; 120 mg Sodium; 5 g Protein. Weight Watchers: 3 points.

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