Parmesan Crusted Delicata Squash
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.
- cooking spray
- 1 delicata squash (about 14 oz, washed and dried)
- 1 tablespoon olive oil
- 1 garlic clove (crushed)
- 1/4 teaspoon kosher salt
- black pepper (to taste)
- 1/4 cup fresh grated parmesan
- 2 tablespoons finely chopped parsley
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon lemon zest
Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.
Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
In a small bowl combine the parmesan, parsley, thyme and lemon zest.
Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.
Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.
Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.
Serving: 1/2 squash, Calories: 232kcal, Carbohydrates: 30.5g, Protein: 7.5g, Fat: 11g, Saturated Fat: 3.5g, Cholesterol: 10mg, Sodium: 383mg, Fiber: 9g, Sugar: 0.1g
Freestyle Points: 4
Points +: 6