Stuffed Delicata Squash

A savory main dish for holiday gatherings using seasonal vegetables

1 can (1 1/2 c.) white kidney beans (drained)
1 c. frozen spinach, thawed and drained
1 14.5 oz can diced tomatoes (undrained)
1 onion, finely diced
3.5 oz. mushrooms, finely diced
1/3 c. nutritional yeast
1/2 tsp. ground oregano
1/2 tsp. rubbed sage
1 tsp. miso paste
2 delicata squash, quartered with seeds removed

Line a baking sheet with parchment paper and place delicata squash on top, face up. Bake at 400 degrees F for 45-50 minutes, or until fully softened. Meanwhile in a dry, nonstick skillet, sauté onions and mushrooms until onions are slightly translucent. Add tomatoes, beans, spinach, nutritional yeast, oregano, sage, and miso. Cook until heated through. When squash are ready, place them on plates and fill with bean mixture.