Parmesan Crusted Delicata Squash

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.

PREP TIME:5minutes mins

COOK TIME:25minutes mins

TOTAL TIME:30minutes mins

YIELD: 2 servings

Ingredients

• 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

Instructions

• 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.

Nutrition

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

– WW Points: 4