The squash had been sitting in a container in the fridge for nearly a week, peeled and cubed and ready to be roasted. I didn’t have a specific plan for it, but I knew I really should roast it soon, before it turned into an inedible science project. So, I roasted it earlier this week, and back into the fridge it went. Once I realized I would be making lunch on this snow day, I just could not resist it anymore, and concocted this quick pasta dish for my husband and my son and myself.
Point being, this recipe would be even quicker if you opted to use butternut squash puree instead of roasting your own, but it might lose a little oomph in the flavor department.
- 1 ½ cups butternut squash, roasted and mashed
- 1 ½ cups whole wheat penne pasta
- ¼ cup fat free cream cheese
- 2 Tbsp lowfat milk
Cook penne pasta to desired firmness; drain.
In a microwavable bowl, combine cream cheese and milk. Microwave in 20-30 second intervals, stirring after each interval, until the cream cheese is melted. Combine cheese mixture with mashed squash; once thoroughly combined, add squash mixture to penne.
Makes two servings of approximately 1 ½ cups each.
Calories per serving: 400
PointsPlus per serving: 6
Next time I make this, I will likely experiment with seasoning it with thyme, as in this Weight Watchers recipe that I also love, but for which I rarely have all the ingredients handy.
I loved that this only took a matter of minutes to make (not counting the roasting of the squash) and was only six PPVs — and counted for a serving of veggies! I ate a giant helping of fruit alongside and had a very filling lunch.