Never hearing of delicata squash before, I was intrigued when I saw a recipe in the Rachel Ray "Every Day" magazine. I decided to lighten the recipe to make it Weight Watcher friendly. This small squash is fairly easy to prepare because you do not have to peel it. You can eat the skin! This recipe is also a nice substitute for onion rings!
serves 6 ( 2 points +)
- 1 slice whole wheat bread
- 1/4 tsp. dried sage
- salt and pepper
- 2 T. + 1-1/2 tsp. olive oil, divided
- 2 delicata squash ( about 3/4 lb.)
- 1 T. grated Parmesan cheese
Place bread in a food processor. Process until crumbs form. Toss bread with 1-1/2 tsp. olive oil and sage.
Cook bread crumbs in a large nonstick skillet coated with cooking spray until crispy and browned (about 2 minutes). Season with salt and pepper; set aside.
In a large nonstick skillet coated with cooking spray, heat 1 T. oil. Add half of the squash and cook until golden and crisp around the edges ( about 5 minutes). Flip and cook until squash is tender when pierced with a fork ( about 3 minutes).
Repeat with remaining 1 T. oil and squash. Drain squash on paper towels.
Place squash in a serving dish. Sprinkle with bread crumb mixture and Parmesan cheese.