Fall harvests mean colorful menus! Give this delicious and healthy recipe a try.

 INGREDIENTS:

• Cooking spray
• 1 delicata squash, about 14 oz, washed and dried
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• ¼ teaspoon kosher salt
• Black pepper, to taste
• ¼ cup fresh grated parmesan
• 2 tablespoons finely chopped parsley
• 1 teaspoon finely chopped fresh thyme
• ½ teaspoon lemon zest

DIRECTIONS:

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment, lightly spray with oil.

2. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into ¼- inch thick slices (half circles) and place them in a large bowl.

3. In a small bowl, combine the parmesan, parsley, thyme, and lemon zest.

4. Drizzle the olive oil, garlic, salt, and black pepper over the squash slices, tossing well to coat.

5. Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.

6. Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

NUTRITION INFORMATION

Yield: 2 servings Serving Size: Half squash

Calories: 232 • Fat: 3.5 g • Carb: 30.5g • Cholesterol: 10 mg • Fiber: 9 g • Protein: 7.5 g

Exchanges: 1 starch, 1 vegetable, 1 meat, 1 fat

Source and printer-friendly version: SkinnyTaste.com