Weight Watchers Ww Roasted Squash Risotto Recipes

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.

Steps:

• wash and dice squash.
• chop onion.
• peel and dice garlic.
• add above ingredients in large pot with just enough water to cover the squash.
• add oregano, cumin, salt, pepper and bouillon.
• add green enchilada sauce.
• bring to a boil and simmer until squash is very tender, about 20 minutes.
• blend until creamy with an immersion blender, or in food processor.
• garnish with fat free sour cream and minced green onions.

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.

Steps:

• Bring 3 cups of water and 1/2 teaspoon of the salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash and cook, stirring often, until it's starting to soften--about five minutes. Add the onion and red pepper and cook for an additional 3 minutes.
• Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 1 cup per serving.
• *To make this vegetarian, use vegetable broth in place of the chicken broth.

Steps:

• Thickly slice squash and onion and boil in enough water to cover until tender.
• Drain, add crushed crackers, margarine, cheese, salt and pepper.
• Pour into a PAM sprayed 9x9 casserole dish.
• Bake at 350 for 30 minutes or until lightly browned.