The Butternut Squash Spaghetti Sauce dinner is a creamy, homemade sauce that has only 9 WW points on all 3 plans. The sauce is a healthier version of pasta sauce loaded with nutrients.
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Butternut Squash Spaghetti Sauce WW Points 9
Happy National Spaghetti Day! The Butternut Squash Spaghetti Sauce dinner is a creamy, homemade sauce that has only 9 WW points on all 3 plans. You can use spaghetti noodles, rigatoni, spiral, angel hair pasta or whatever you like, even ravioli.
The sauce is a healthier version of pasta sauce loaded with nutrients. It can be made ahead of time and frozen in bags for a quick meal when short on time.Vegan Squash Ingredients
- Olive oil
- Butternut squash
- Yellow onion, chopped
- Garlic, minced or chopped
- Thyme
- Rosemary
- Broth (chicken or vegetable)
- Uncooked spaghetti or pasta
- Salt and pepper, to taste
- *For exact amounts, please see recipe card below.
How to Make Butternut Squash Pasta Sauce
Preheat oven to 350F
Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).
Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
Scoop the butternut squash out of the skin and place in a large bowl.
Heat the remaining olive oil in a large stockpot over medium heat.
Add the garlic, onion and herbs.
Sauté until the onion is translucent, then add 1 ½ cups of the squash and stir well.
Thin the solution out with broth and allow it to come to a boil.
Meanwhile, cook the spaghetti according to package directions.
Use an immersion blender to puree the butternut squash mixture.
Stir in the cooked & drained spaghetti and stir to coat with the butternut squash sauce.
Serve hot.
The Butternut Squash Spaghetti Sauce Dinner is 9 WW Points - Blue, Green, & Purple!
Butternut Squash Spaghetti Sauce
The Butternut Squash Spaghetti Sauce dinner is a creamy, homemade sauce that has only 9 WW points on all 3 plans. The sauce is a healthier version of pasta sauce loaded with nutrients.
Ingredients
- 3 Tablespoon olive oil
- 1 ½ cups butternut squash
- Small yellow onion, chopped
- 2-3 Tablespoons garlic, minced or chopped
- Thyme 2 sprigs
- Rosemary 2 sprigs
- 1 cup broth (chicken or vegetable)
- Uncooked spaghetti or pasta (8 oz.)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350F
- Cut the butternut squash in half and brush 2 tablespoons of olive oil over the flesh part (not the skin).
- Roast the butternut squash for 25-40 minutes, until slightly browned and an inserted skewer goes through the squash with little effort.
- Scoop the butternut squash out of the skin and place in a large bowl.
- Heat the remaining olive oil in a large stockpot over medium heat.
- Add the garlic, onion and herbs.
- Saute until the onion is translucent, then add 1 ½ cups of the squash and stir well.
- Thin the solution out with broth and allow it to come to a boil.
- Meanwhile, cook the spaghetti according to package directions.
- Use an immersion blender to puree the butternut squash mixture.
- Stir in the cooked & drained spaghetti and stir to coat with the butternut squash sauce.
- Serve hot.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 262Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 2mgSodium 166mgCarbohydrates 34gFiber 4gSugar 4gProtein 7g
Nutrition may vary depending on the products used.
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