Spaghetti w/Squash and Tomato Sauce

Yum! Yum! Yum!

At Weight Watchers last week everyone was exchanging recipes.  Well, everyone was supposed to exchange recipes.  Our leader was the only one who actually remembered.  But a few of us had some recipes off the top of our head that we were able to share. 

One of the ladies in attendance stated that as a meal she chops up zucchini and squash and a few other things I can’t remember, adds a can of diced tomatoes and cooks everything up on the stovetop.  As she was going over the details of this recipe I kind of phased out and began thinking about other possibilities for this ingredient list. Spaghetti with Squash and Tomato Sauce is what I came up with.  I consider this to be a guilt-free meal because it’s loaded with vegetables and only 6 points plus on the Weight Watchers plan.

First:  The ingredients:

Whole Wheat Spaghetti
3 cans of Del Monte Diced Tomatoes (I chose green pepper and onion)
1 Yellow Squash
2 Zucchini
1 package of sliced Baby Bella mushrooms
1 Tbsp of Italian Seasoning
1 Tbsp of Garlic Powder.

I originally intended to have two yellow squash but the squash at the store I went to looked kind of suspicious (for lack of a better word).  The one I purchased looked the best.  Also, I found I had to add a third can of diced tomatoes to the pot because this made so much.  Lucky for me, I had a can in my cupboard.

Cook the spaghetti as directed on the box.  For the Weight Watchers fans out there, when I put this into the Recipe Builder I figured in about 12 oz dry or 6 cups of cooked spaghetti.

Grab a stock pot for this.  Originally I started with this:

But it wasn’t big enough.

Drain the tomatoes or you’ll have a really watery sauce.  If you don’t mind watery then leave it.
Add the tomatoes, garlic, Italian seasoning and the entire package of mushrooms to the stock pot along with the zucchini and squash, which you’ll have to chop (unless you buy it already cut in the frozen food section). I buy mine fresh because I like to cut things.  I like to cut things with really sharp knives.  I like knives.

My fat girl with a bad attitude (reference to my Fifty Shades of Grey reviews) is telling me to cut (no pun intended) the talk about the knives, otherwise I might end up scaring my followers away.

Moving along!

I’d love to tell you that no fingers were harmed during the making of this meal but that would be a lie.  Do not allow your husband to distract you when you’re chopping the zucchini.  Don’t worry.  I’ll be fine.  It’s just another day in the kitchen, for me.

Anyway, this is why the stock pot was needed:

Lots of yummy goodness!

Set the stove to medium high heat and when it starts to bubble and spit, cover it and let it simmer for about 15 minutes, stirring occasionally.

When it’s done, serve it over the spaghetti noodles for lots of yummy goodness.

Weight Watchers People!  I measured out one cup of the sauce and 1 cup of noodles.  (FYI the sauce does have a points value because of the three cans of diced tomatoes used.)

As you can tell from my plate, I did not drain the tomatoes first which is why I’m recommending it now. 

6 Points Plus on the Weight Watchers Plan.

**If you use frozen squash for this recipe enter the nutrition information into the points plus calculator to be sure it’s actually zero points.  I’ve found with store-frozen vegetables that there are almost always points tacked on because of the preservatives used.

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