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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 3 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)
  • 1/2 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 1/4 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!


Fiber: 4.1gCalories: 171kcalFat: 6.8gProtein: 7gCarbohydrates: 25g

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