Nut-Stuffed Delicata Squash or Cauliflower

My daughter was visiting and I asked her what she wanted for dinner out of the three options I mentioned, and she chose this recipe. She made a great choice, this was so darn good! She loves Delicata squash but I wanted a lower carb option, so I substituted cauliflower in mine and was very happy with the result. Use whichever suits your dietary needs, both are delicious. I made a few changes to the original recipe to bring the carbs down. The original version can be found here. http://www.shutterbean.com/2010/nutstuffed-delicata-squash/

Nut-Stuffed Delicata Squash or Cauliflower 16.67 net carbs per 1/2 stuffed squash or 12.41 net carbs per serving using cauliflower 1/3 cup chopped almonds 1/3 cup chopped pecans 1/3 cup chopped Brazil nuts, walnuts or whole pine nuts 1 tbsp. butter 1 medium onion, chopped 2 garlic cloves, minced 2 tsp. dried crushed sage leaves or 2 tablespoons fresh sage leaves, chopped 1 tsp. unrefined sea salt plus extra for sprinkling 2 eggs 1/2 cup shredded Parmesan cheese 1/3 cup unsweetened Greek yogurt (I used zero fat) 1/4 tsp. ground black pepper plus extra for sprinkling 1-1/2 to 2 lbs. Delicata squash (2 medium), halved lengthwise with seeds removed or 2 pounds trimmed raw cauliflower, broken into very large florets no salt garlic & herb seasoning blend (Mrs. Dash) Avocado oil or other high heat oil Shredded Parmesan cheese, for garnish, optional Chopped green onion or parsley, optional 1. Preheat oven to 350 degrees F. Melt butter in a medium skillet on medium heat. Add the onions and garlic cook until softened, stirring constantly. Add the sage and cook30 seconds; stir in nuts, tossing to coat. Remove from heat and cool slightly. 2. In a medium bowl, lightly beat the eggs, add the Parmesan, yogurt, salt and pepper; mix well. Stir into the nut mixture. Fill halves of squash with nut mixture. If using cauliflower, break cauliflower into very large florets, cut florets in half; brush one side of each with avocado oil or other high heat oil. Sprinkle with salt, pepper and a pinch of garlic and herb no salt seasoning. Place seasoned side down on baking sheet; spread 2 tablespoons filling on half the florets, top with another floret, seasoned side up. bake 20 minutes, turn and bake 15-20 minutes longer or until browned and cauliflower is tender. Sprinkle with Parmesan and chopped green onion or parsley, if desired. 3. Place in a greased or parchment lined baking pan with sides. Bake for 1 hour or until the squash is soft when tested with a knife. Top with additional Parmesan cheese and a sprinkling of chopped green onion or parsley, if desired. Servings: 4 Nutrition Facts Serving size: 1/4 of a recipe (10.3 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data. Amount Per Serving Calories 386.92 Total Fat 27.51g Saturated Fat 6.06g Cholesterol 107.83mg Sodium 711.38mg Potassium 671.67mg Total Carbohydrates 24.76g Fiber 8.09g Sugar 9.07g Protein 15.57g