I LOOOOOOVE this recipe! Seriously it’s pretty easy to make, tastes great, and is actually pretty dang healthy. I don’t like most squash (delicata, spaghetti, and yellow squash are my faves) and I was surprised the first time I tasted delicata, so if you’ve never tried it before– give it a shot! A lot of people compare it to sweet potato because it has a slightly sweet taste and the texture is pretty comparable to a baked sweet potato. You can eat it with or without the skin, totally up to you but I definitely recommend leaving it on until after it’s baked! I think it would pair well with most proteins and so far I’ve tried it with baked chicken and grilled chicken sausage. It went perfectly! I really hope you enjoy this tasty recipe and I would love to hear your thoughts in the comments!
Ingredients (makes 4 servings):
3 medium delicata squash
1 pint grape tomatoes
1/2 cup freshly grated Parmesan Cheese (separated into two 1/4 cups)
1.5 tablespoons EVOO
2 teaspoons Italian seasoning
Salt and pepper to taste
Preheat oven to 375 degrees F. Wash and dry squash and tomatoes. Cut off ends of squash, halve, and scrape out seeds with a spoon. Cut 1/4 inch thick slices and place in a large bowl. Halve tomatoes and add to bowl.
To squash and tomatoes add EVOO, Italian seasoning, salt, pepper, and one 1/4 cup parmesan cheese. Toss gently with hands to coat.
Line a baking sheet with aluminum foil and lay squash and tomatoes in a single layer. Top with additional 1/4 of parmesan cheese. Bake in oven for 30-40 minutes until squash is tender and a fork can easily poke through.
Nutrional Info for 1 Serving*
Calories-175, Fat-7.4 grams, Carbs-22.5 grams, Protein- 6.6 grams
*Calculated using MyFitnessPal- May vary based on ingredients used