Lemon Parmesan Roasted Delicata Squash

This squash! Amazing. If you haven’t jumped on this delicata rage it’s TIME… before they’re gone.  I hear they’re seasonal? I’m already so sad about it…. I really will be crushed when they’re gone.  Wondering how long they’d last stored in my fridge….

Lemon Parmesan Roasted Delicata Squash

Only about 50 carbs for the whole thing, it was easy to fit an entire half into the macros for my kale salad… and so worth it! The only hard part was not eating it all dipped in marinara before my salad was thrown together.  SOOO good.

Lemon Parmesan Roasted Delicata SquashLemon Parmesan Roasted Delicata Squash

I’m dreaming of all the ways I could prepare it now, but I’m not sure I’ll be able to resist this cast of characters I got from the Skinny Taste recipe.  She’s got so much amazing stuff over there! And these are golden. I adapted it a little bit because I didn’t have fresh parsley on hand and I DID have a shallot that was calling my name. Those crispy little morsels made for such a good addition to my salad later. I skipped the oil and just used spray so it would fit my macros even a little better… and it was still PERFECT! The parmesan and lemon zest ….  DREAMY.

Light and macro friendly Lemon Parmesan Roasted Delicata Squash

Parmesan Crusted Delicata Squash

This squash adapted from Skinny Taste is a treasure! Leaving the skin on makes it so easy and SO delicious, chewy, and yet tender. Best texture. And the lemon zest takes it over the edge.
5 from 5 votes
Author Lillie
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Calories 171 kcal


  • 1 Whole washed/dried delicata squash halved, seeded and sliced into half circles (no need to peel! yes you eat it! (480 g)
  • ½ Tbsp olive oil (7 g)
  • 1 garlic clove I use the frozen Dorset cubes from Trader Joes and other basic grocers
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 tbs good grated or shaved parmesan (20 g)
  • 1 small shallot sliced thinly (50 g)
  • 2 tbs fresh parsley (or 1 Tbsp dried)
  • 1 tsp chopped fresh thyme (or 1-2 tsp dried)
  • 1 tsp lemon zest (I just zest one lemon)


  • Preheat over to 425. Line a baking sheet with parchment, lightly sprayed with oil.
  • Slice squash in half and scoop the seeds out with an ice cream scoop. Slice the halves into ¼ inch thick half circles and place them in a big ziplock bag.
  • Add garlic, parmesan, parsley, thyme, lemon zest, salt, pepper, and olive oil into the bag. Seal and shake well to coat.
  • Pour out onto the lined baking sheet.
  • Bake in the center of the oven until soft and golden brown on the edges.  About 25 minutes.


These were delicious as a snack dipped in marinara… or tossed into my kale salad. Or of course just plain!  A FAVORITE when they’re in season!


Calories: 171kcalCarbohydrates: 25gProtein: 7gFat: 6.8gFiber: 4.1g

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Recipe Rating


  1. 5 stars
    Recipe was amazing! The whole family loved it! Not sure if I’m just not looking at the right place, but for the life of me, I can’t seem to find what a serving size is! Anyone know what is considered a serving size for this recipe?

  2. Making this for the first time! Question: what is done with shallot after slicing? Does it go into the bag with all other ingredients. Or does it get placed onto baking sheet separately?

  3. 5 stars
    So amazing! I made mine in the air fryer and they were AMAZING! i didn’t have shallot so i just used a yellow onion and it was perfect.

  4. 5 stars
    Oh my goodness I love this so much. I always forget to purchase shallots but still tastes amazing. Thanks for the easy and delicious recipe to add to my good ones. Love you Lillie!