Aunt Rocky’s Sweet and Spicy Roasted Delicata

Preheat oven to 425ºF, and line a small baking sheet with parchment.

In a small measuring cup, melt butter. Add syrup and both peppers (or pepper flakes), and stir. Set aside.

Cut stems off the squash and split in half lengthwise. Use a spoon to scoop out the seeds and strands, then place the squash cut side up on the baking sheet.

Bake 40–45 minutes, or until edges of squash are beginning to char.

Carefully transfer the squash to a serving platter or to individual plates, being careful not to spill the sauce out of them. Garnish, as desired.

Time saver tip: The skin may be a little bit tougher with the microwave method, and will not get a char in the oven, but the squash is still delicious. To microwave, pierce each squash a couple of times with a fork. Microwave on high for 3 minutes. Cut off the ends, split the squash lengthwise, and remove the seeds and strands. Place on baking sheet. Drizzle the butter sauce into the well of each squash. Bake 25 minutes at 425ºF.

Notes:
• Walden Farms Pancake Syrup is zero carbs and zero calories. If you substitute a different syrup, be sure to count the additional carbs.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 81, Total Fat 6 g, Saturated Fat 4 g, Sodium 63 mg, Potassium 298 mg, Total Carbohydrate 8 g, Dietary Fiber 1 g, Net Carbs 7 g, Sugars 2 g, Protein 1 g. Macros: 63% fat, 5% protein, 33% carbs.

© January 26, 2010 Roxana Lopez for Aunt Rocky’s.