Dare I say these crispy delicata squash rings may be my new favorite delicata squash recipe?! The squash is slightly fork tender, the Parmesan cheese is crispy and I ate the whole plate by myself. Best part? Only TWO WW points! Â
How do you know when delicata squash is ready to eat?
Delicata squash is ready to eat when the following signs appear:
Firm skin: The skin of the squash should be hard and not easily pierced with your fingernail. If the skin is soft, it’s not yet fully ripe.
Deep color: The stripes on the delicata squash should have deep, consistent coloring (typically cream or pale yellow with green stripes). The richer the color, the more mature it is.
Stem dryness: A ripe delicata squash will have a dried-out, brown stem. If the stem is still green and moist, it may not be fully mature.
How long does it last on the counter?
Typically it lasts up to 3-4 weeks when stored on the counter at room temperature, provided it’s kept in a cool, dry, and well-ventilated area. Unlike some other winter squashes, delicata has a thinner skin, which means it doesn’t store as long as heartier varieties like butternut or acorn squash.
For longer storage, keep delicata squash in a cool place (about 50-55°F), which can extend its shelf life to 2-3 months. Be sure to check it regularly for any soft spots or signs of decay.
Ingredients
- 1 delicata squash
- 3 tablespoons grated Parmesan cheese
- avocado oil spray
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- salt and pepper
Instructions
- Heat oven to 425 degrees.
- Slice the ends off the delicata squash, cut in half and scoop out the seeds. Slice into 10-12 slices.
- In a bowl mix the cheese, and seasonings.
- Spray the cut slices with avocado oil on both sides and dredge into cheese mixture, placing on a prepared baking sheet sprayed with avocado oil spray.
- With the remaining cheese in the bowl, place it in the center of each ring, making sure the cheese reaches all the inside edges. (Depending on how big your delicata is, you may need to add 1 more tablespoon of cheese).
- Bake for 10-12 minutes, or until the squash is fork tender and the cheese is golden.
- Let cool 2 minutes before removing and serve with your favorite dipping sauce.
Notes
As of the date of this publication, this is 2 WW points. If you count calories or macros, this is 197 calories, 5.7 fat, 23 carbs, 4.6 fiber and 12.3 protein.
If you love this squash as much as I do – check out my other top 10 recipes!
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