Aussie and I have been trying hard to stick to good food — looking good for the wedding and all. Sure, we’ve had a healthy dose of cookies lying around (including Girl Scout cookies — how can you pass those up?), but we’ve been eating those in moderation… or at least tracking them!

To go with this, I’ve been trying to cook more Weight Watchers recipes. On Sunday night, I found a recipe I had bookmarked long ago for pasta with butternut squash… and it was fantastic! Warm, comforting… perfect for a blustery, sick day.

Here it is, with my tweaks. Apologies for the lack of photos!

Baked Pasta with Butternut Squash and Ricotta, adapted from Weight Watchers

1 medium butternut squash

8 oz whole wheat penne

3/4 c 1% milk

1 Tbsp flour

2 cloves garlic, minced

1/4 tsp salt

1/4 tsp black pepper

3/4 tsp dried thyme

1/3 c part-skim ricotta

1/4 c grated Parmesan

1/4 c chopped walnuts

Preheat oven to 375ºF. Grease a pie dish (I used a little olive oil). Cut the squash in half lengthwise, place cut-side down on a prepared baking sheet (I just covered it with parchment paper), and roast until tender (about 45 mins). Scoop out seeds. Scoop out squash, put in a bowl, and mash.

Meanwhile, bring a pot of salted water to a boil. When squash has about 10 mins of roasting left, cook pasta according to package directions; drain and return to pot.

In a medium saucepan, whisk together milk, flour, garlic, salt, and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and the thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven.

Serves 4. If you don’t include the squash (a free food) when calculating points, it’s 8 PointsPlus per serving. If you do, it’s 10.


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