Weight Watchers Ww Roasted Squash Risotto Food

WEIGHT WATCHERS (WW) ROASTED SQUASH RISOTTO

Steps:

• Place the squash on a tray and spray with the oil. Strip the leaves from the Rosemary and finely chop. Sprinkle over the squash and roast at 200 deg C for 20 minutes.
• Heat a heavy based pan and spray with oil. saute the onion until soft.
• add the rice and coat with the onion mix. Add a ladleful of stock and stir until it is absorbed. repeat this process until all the stock is used.
• Stir the garlic, cheese, vinegar and roasted squash and serve.

CREAMY ORZO RISOTTO WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
• In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
• Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
• Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve. Yields about 3/4 cup per serving.

SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8x8 pan with no-stick spray. Add the zucchini and squash to the pan.
• Melt the butter in a small frying pan and add the shallot. Cook for 2 minutes then add the minced garlic and cook for 1 more minute.
• Pour the melted butter mixture over the squash. Season with salt and pepper.
• Mix together the Panko breadcrumbs and Parmesan cheese then sprinkle over the squash. Cover the pan with foil and bake for 30 minutes.
• Remove the foil then broil on high for 5 minutes.

WEIGHT WATCHERS ROASTED VEGETABLES - 0 POINTS!

Steps:

• Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
• Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
• Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.