This Greek-Style Pasta Casserole Recipe is truly a unique and flavorful dish. I love almost all Mediterranean recipes, so I was excited to give this one a try. And I was NOT disappointed. It’s a pretty easy dish to prepare, and it packs a lot of flavor. With each serving only having a 3 Point Total, this is a wonderful low point dinner recipe that the whole family will enjoy. It’s also a great , original dish to take to a potluck as well. If you like mediterranean flavors, you’ll like this casserole…it was delicious. You can also add in some toasted almond slivers for added crunch, but make sure to factor that in to the Point Total. Though this is not an official one of Weight Watchers Recipes, it’s a great meal that just about any dieter will enjoy. You can also prepare this dish cold as a great greek pasta salad recipe!

Greek Pasta Casserole Recipe

Ingredients:
- 8 oz dried, low calorie pasta like Ronzoni Smart Taste, penne or rotioni
- 1 1/2 cups butternut squash, peeled and sliced into small pieces
- 3 handfuls spinach, chopped
- 2 cups fat-free, plain Greek yogurt
- 2 large egg yolks
- 3 cloves garlic, finely chopped
- 8 large Kalamata olives, pitted and torn into pieces
- 1/4 cup Feta cheese, crumbled
- zest of one large lemon
- 1 tsp Kosher salt
- ½ tsp pepper
- 1/4 cup fresh mint, chopped

Directions:
Preheat the oven to 400 degrees F. Spray an 8×12-inch baking dish with non-fat cooking spray. Sprinkle with lemon zest and set aside. Bring a large pot of water to a boil, add salt and cook the pasta until al dente. 10 seconds before the pasta is cooked, stir in the spinach and butternut squash; drain quickly and carefully. Run cold water over the pasta, squash and spinach (just enough to stop it from cooking), shake off any extra water and set aside. While waiting for the pasta water to boil, whisk together the eggs, yogurt, garlic, pepper and salt in a large mixing bowl. Set aside until the pasta is ready, then add the pasta-squash-spinach mixture to the yogurt mixture. Scoop the mixture into the prepared baking dish, sprinkle with Feta cheese and the olive pieces and bake for about 25-30 minutes. Remove from the oven and serve sprinkled with some chopped fresh mint.

Entire recipe makes 8 servings
Serving size is 1/8th of dish
Each serving size = 3 Point Total

This pairing of sweet apple juice and spicy curry powder makes for a salad that’ll have your taste buds talking! This butternut squash recipe is so unique and festive, it will make a wonderful holiday side dish to any Christmas, Hanukkah or Kwanzaa dinner. With just 3 Points per serving, this is one filling Weight Watchers Salad Recipe that is sure to please your dinner guests and yet still help you stay within your daily Points range. Plus, it’s incredibly healthy — low in calories and fat and packed with fiber, vitamins and antioxidants. This dish is so deliciously flavorful and colorful, I’m betting it will become a squash recipe that you’ll end up preparing more than on just the holidays! The thing I love most about it is that it’s so easy to prepare and yet so impressive! – much better than the traditional, albeit slightly boring, green leaf salads. And if it’s a good Kwanzaa recipe that you are looking for, this butternut squash salad will be a wonderful compliment to your meal. This Weight Watchers Holiday Recipe is sure to dress up any dinner table this year, so make sure to give it a try!

Weight Watchers Butternut Squash Salad Recipe

Ingredients:
- 2 1/2 pounds butternut squash
- 2 tbsp vegetable oil
- 2 tbsp apple juice
- 2 tbsp apple cider vinegar
- 2 tbsp red onions, chopped
- 1 tsp curry powder
- 1/2 tsp sugar
- 1/4 tsp table salt
- 1/8 tsp black pepper
- 1 tbsp parsley, fresh, chopped

Directions:
Preheat oven to 400°F. Line a baking pan with aluminum foil.
Cut squash in half crosswise where it starts to widen (where the round “bulb” meets the “neck”). Place both pieces of squash cut side down in prepared pan. Bake until bottom half of squash is just tender when pierced with a fork, about 20 to 25 minutes; remove bottom half from oven and set aside. Bake top half of squash until just tender, about 15 minutes more. Remove from oven and cool.
Meanwhile, combine remaining ingredients in a small bowl; set aside.
Peel and seed cooled squash; cut into 3/4–inch cubes. Place in a serving bowl and toss with dressing. Makes 6 servings.

Yields about 2/3 cup per serving
Each serving = 3 Weight Watchers Points

Yes, you read that right — this Weight Watchers French Fries recipe has just ONE Point per serving!! French fries are a favorite snack of just about everyone in the world (I mean, have you ever met anyone who doesn’t like them?). But even the baked versions are pretty caloric and void of any really good nutritional stats. So, most of the time, these tasty little treats of greasy potato yumminess are just occasional indulgences — but still daily fantasies (at least for me!). When I came across the Weight Watchers recipe for a butternut squash french fries version that was not only low in Points, but super high in fiber and vitamins, I was incredibly skeptical, but determined to give it a try. I figured that any recipe that promised just 1 Weight Watchers Point for something that might taste anything like french fries was worth a shot! So with dreams of massive mounds of low calorie french fries dancing in my head, I put this recipe to the test. And boy was I glad I did! These fresh, crispy, slight sweet butternut squash french fries were mouth-wateringly delicious and astoundingly easy to make. Healthy french fries — a dream come true!

Weight Watchers Butternut Squash French Fries Recipe

Ingredients:
- 1 whole butternut squash
- 1 tbsp Kosher salt
- Non-stick cooking spray

Directions:

Preheat oven to 425 degrees. Cut butternut squash in half first, and then peel it and remove all seeds. Then, slice it up into french fry like shapes. Just make sure the slices aren’t too thick, as this will prevent them from getting crispy. Spray a backing skeet with non-stick cooking spray. Then, take a large bowl, throw in the french fries and toss with some non-stick cooking spray, until all fries are evenly coated. Then, so the same thing with the kosher salt. Make sure all your fries are well coated with the salt. Now, spread out your fries evenly on the baking sheet. Make sure no fries are on top of each other as this would prevent even cooking. Place in oven and bake for about 40 -45 minutes, flipping the fries over once, halfway through. Fries are done when the edges start to turn golden brown and the fries are looking good and crispy. Enjoy!
PS…served with ketchup, these babies are SOOOOOOO good!!!

*TIP: Because all butternut squashes are not created equal, I suggest weighing your french fries first, before you cook them, in order to determine how many servings will be in your entire recipe.

Serving size = 5 oz of squash (uncooked)
Each serving = 1 Weight Watchers Point