Roasted Delicata Squash Stuffed W/ Beans & Spinach

Delicata Squash is so easy and versatile. This is is one of the fancier recipes I make. It gets eaten faster than I can bake it.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 2  delicata squash, halved and seeds removed
• 2  garlic cloves, minced
• 15  ounces white beans, drained and rinsed
• 2  cups  Baby Spinach, raw
• 1  tablespoon sage, fresh
• 1⁄2 cup  breadcrumbs
• 1⁄4 cup nutritional yeast
•  extra virgin olive oil
•  kosher salt
•  black pepper

Directions

1. 1. Preheat oven to 350 degrees.
2. 2. Place the squash halves (cut side up) on a sheet pan or in a baking dish.
3. 3. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper.
4. 4. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour.
5. 5. Remove the squash halves from the oven and set aside.
6. 6. Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant.
7. 7. Add the greens and saute until wilted.
8. 8. Add beans.
9. 9. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.
10. 10. Stir in the breadcrumbs and nutritional yeast.
11. 11. Fill the squash halves with the bean mixture.
12. 12. Cook for 15 minutes at 425.
13. 13. Enjoy!