Healthy Pasta

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Spaghetti Squash Marinara

Weight Watchers Recipe:

2 PointsPlus Value

Prep time: 15 min

Cook time: 40 min

(Serves: 4)


  1 medium uncooked spaghetti squash, (about 2 1/2 lb)
1 tsp olive oil
  1 small uncooked onion(s), chopped
1 tsp garlic clove(s), minced
  14 1/2 oz canned stewed tomatoes, cut up
1 tsp Italian seasoning
1/4 cup(s) grated Parmesan cheese


  • Preheat oven to 350ºF.
  • Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes.
  • Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat. Add onion and garlic and sauté until tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
  • To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti. Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.

If you want to stick with something more traditional here is an unbelievably delicious take on lasagna. Like the Spaghetti Squash this lasagna is chock full of vegetables.

Mediterranean Three-Cheese Lasagna

7PointsPlus Value

Prep time: 12 min

Cook time: 45 min

(Serves: 8)



  15 oz fat-free ricotta cheese
  10 oz chopped frozen spinach, thawed and squeezed dry
  2 cup(s) shredded fat free mozzarella cheese
4 oz reduce fat feta cheese, crumbled (about 1 cup)
  1 large egg(s), lightly beaten
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
26 oz Italian tomato sauce, with mushrooms and olives
9 piece(s) no cook lasagna noodles


  • Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick spray.
  • Combine the ricotta cheese, spinach, 1 cup of the mozzarella cheese, the feta cheese, egg, oregano, cinnamon, and nutmeg in a large bowl; mix well.
  • Spread one-fourth (about 3⁄4 cup) of the tomato sauce over the bottom of the baking pan. Top with 3 of the lasagna noodles. Spread half (about 2 cups) of the ricotta mixture over the noodles. Spread with one-fourth more tomato sauce. Repeat the layering once more with 3 noodles, the remaining half of the ricotta mixture, and one-fourth more tomato sauce. Top with the remaining 3 noodles, one-fourth sauce, and 1 cup mozzarella cheese.
  • Cover the lasagna with foil and bake 30 minutes. Uncover and bake until the cheese melts and the lasagna is heated through and bubbling, 10–15 minutes longer. Yields 1/8 of lasagna per serving.


  • The no-boil lasagna noodles and jarred sauce make it easy. You can even make it ahead. Simply assemble the lasagna (don’t bake it), cover it with foil, and refrigerate for up to two days or freeze for up to three months. Then bake as directed (if frozen, first thaw in the refrigerator overnight), adding a few minutes to the cooking time to compensate for starting with a chilled dish.

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