Parmesan, Lemon, and Herb Crusted Delicata Squash with Crispy Shallots

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….

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.

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.

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.

• Author: Lillie
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 2 1x

Scale 1x2x3x

Ingredients

• 1 Whole washed/dried delicata squash, halved, seeded and sliced into half circles
• 1 garlic clove (I use the frozen Dorset cubes from Trader Joes and other basic grocers)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 tbs (20 g) good grated or shaved parmesan
• 1 small shallot, sliced thinly (These crispy shallots were amazing to add with the squash to my salad later.)
• 2 tbs fresh parsley (I used 2 tsp dry because I was out!)
• 1 tsp chopped fresh thyme
• 1/2–1 tsp lemon zest

Instructions

1. Preheat over to 425. Line a baking sheet with parchment, lightly sprayed with oil.
2. Slice squash in half and scoop the seeds out with an ice cream scoop. Slice the halves into 1/4 inch thick half circles and place them in a big ziplock bag.
3. Add garlic, parmesan, parsley, thyme, lemon zest, salt, pepper, and a few sprays of olive oil spray into the bag. Seal and shake well to coat.
4. Pour out onto the lined baking sheet.
5. Bake in the center of the oven until soft and golden brown on the edges.  About 30 minutes.

Notes

These were delicious as a snack dipped in marinara… or tossed into my kale salad. Or of course just plain! My new favorite for sure.

Nutrition

• Serving Size: Half the squash, 135 grams cooked
• Calories: 140
• Fat: 3
• Carbohydrates: 25
• Protein: 7