As an added bonus, the lentils and walnuts make it more filling, so maybe you’ll be able to stop at just one piece of pumpkin pie this holiday season!

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Tip: Acorn squash seeds can be seasoned and toasted, just like pumpkin seeds. Reserve the seeds while preparing this recipe to enjoy as a healthy snack later.

This filling recipe comes in at 8 Weight Watcher Freestyle Points per serving. 

Portobello and Sage-Stuffed Acorn Squash
 Ingredients

3 acorn squash, cut in half and seeds removed
3 T. extra virgin olive oil, divided
3-4 cloves garlic, finely minced
4 oz. pancetta, diced
1½ lbs. Portobello mushrooms, roughly chopped
½ medium yellow onion, thinly sliced
1 c. green lentils, cooked
1 1/2 T. fresh sage, finely chopped
¼ c. dry red wine
1/3 c. dates, roughly chopped
¼ c. walnuts, chopped
¼ c. Parmesan cheese, freshly grated
Sea salt and pepper to taste
Also need:
 Non-stick cooking spray

Portobello and Sage-Stuffed Acorn Squash
 Directions

Position oven rack to center position, then preheat oven to 400°F.

Spray a large baking dish with non-stick cooking spray and set aside.

Place the acorn squash halves cut side up in prepared baking dish and brush cut edges with one tablespoon olive oil. Season with salt and black pepper, to taste. Place baking dish on center rack in pre-heated oven and roast for 40 minutes, or until the squash is fork tender.

In the meantime, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and pancetta and cook, stirring occasionally, until slightly browned, approximately 2-3 minutes.

Add chopped mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes.

Stir green lentils, fresh sage, and red wine into the skillet. Cook, stirring occasionally, until mixture thickens, approximately 8-10 minutes.

Remove from heat and stir in the chopped dates and toasted walnuts. Season with salt and black pepper, to taste. Set aside.

When ready, remove cooked squash from oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.

Return stuffed squash to oven for another 5-10 minutes, or until heated through and the cheese starts to melt. Remove from oven and serve immediately. Enjoy!

Prep time: 20 minutes
Cook time: 60-75 minutes
Serves: 6

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If you like your chili to be extra spicy use all spicy sausage. If you are like me and have no tolerance for spicy food use all sweet sausage. This recipe is written for those who like life a little spicy and a little sweet.

Tip: Crumble the bulk sausage with your fingers prior to browning. This gives you better control over the size of each piece and is easier than breaking up the chunks of sausage with a wooden spoon while cooking.

Spicy Slow Cooker Chili Recipe

Spicy Slow Cooker Chili Ingredients

1 pound spicy bulk pork sausage, crumbled
1 pound sweet bulk pork sausage, crumbled
½ c. chicken or vegetable stock, plus additional, if needed
4 cloves garlic, finely chopped
1 medium white onion, finely chopped
2 stalks celery, toughed ends removed and chopped into small pieces
2 carrots, peeled and chopped into small pieces
2 cans (15 oz.) white beans, drained and rinsed
2 cans (15.5 oz.) red kidney beans, drained and rinsed
2 cans (28 oz.) tomato puree
1 can (6 oz.) tomato paste
1 can (28 oz.) petite-cut tomatoes, undrained
3 T. chili powder
1 T. ground cumin
2 t. oregano, dried
1 t. cayenne pepper
1 c. black coffee (or water), if needed
Salt, to taste

Garnish, (optional) 
8 oz. shredded cheddar cheese
¾ c. chopped red onion
2 fresh jalapeno peppers, sliced

Spicy Slow Cooker Chili 
Directions

In a large skillet, brown pork sausage over medium heat until no longer pink. Remove from heat and drain excess fat from pan. Transfer browned sausage to slow cooker crock.

Return skillet to burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from the bottom of the pan with a wooden spoon.

Add olive oil, garlic, and onion to pan and cook, stirring frequently, about 3-4 minutes or until softened. Add celery and carrot and continue cooking another 2-3 minutes.

Remove from heat and pour skillet contents into the slow cooker.

Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly.

If desired, add water or black coffee to the thin mixture before cooking.

Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.

Spoon into bowls and top with shredded cheese, chopped onions and/or sliced jalapeno peppers. Serve immediately.

Freeze or refrigerate leftovers within 2 hours.

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This recipe pairs bone-in chicken thighs with lemony orzo for a hearty meal you can have on the table in just over half an hour.

For this recipe, the chicken thighs are cooked with skin on to impart extra flavor, but removed for serving to save a few calories.

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SEVEN WEIGHT WATCHERS FREESTYLE POINTS PER SERVING

One Skillet Lemon Chicken Orzo Ingredients

4 bone-in chicken thighs 
salt and pepper, to taste | If following Weight Watchers Freestyle replace chicken thighs with skinless, boneless chicken breast
3 T. olive oil
3 cloves garlic, peeled and chopped
1 c. orzo pasta
3 c. chicken broth
1 T. lemon zest
½ organic lemon, thinly sliced and seeds removed
½ c. fresh parsley, chopped, plus some whole sprigs for garnish
Freshly grated Parmesan cheese, to serve | 1/2 ounce Parmesan cheese per serving has been added to Freestyle point count.

One Skillet Lemon Chicken Orzo Directions

Pat chicken thighs with a paper towel to remove excess moisture, then season with salt and pepper.

In a large skillet with deeps sides, heat olive oil and garlic over medium-high heat. When garlic turns brown, remove chunks from pan and discard.

Place chicken, skin side down, in the heated pan and cook for approximately 4 or 5 minutes, or until nicely browned. Turn and repeat on the other side. Cook for an additional 5 minutes.

Remove the chicken from the pan and keep warm.

Pour off excess fat in pan, while reserving approximately 2 tablespoons. Reduce heat to medium and add the orzo to pan. Stir until orzo is coated and slightly toasted.

Add chicken broth to skillet and stir to scrape up brown bits from bottom of pan.

Increase heat to medium-high and bring broth to a boil, then reduce heat to low.

Return chicken breasts to skillet along with lemon zest and slices. Simmer, covered, for approximately 10 minutes or until the orzo is tender.

Keep an eye on it during this time to make sure there is enough liquid in skillet to keep orzo from sticking to the bottom. Stir occasionally.

Uncover and continue simmering until most of the excess liquid has been absorbed approximately 2-3 minutes. Stir in chopped parsley and season with additional salt and pepper, if desired.

Serve immediately with freshly grated Parmesan cheese, if desired.

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It doesn’t get much easier than this! This versatile main course goes from refrigerator to dinner table in less than 15 minutes.

The classic flavors of this dish go with just about any side dish you choose.

A nice green salad, quinoa, roasted veggies or even rice pilaf.

In addition to the serving suggestions noted here, it also makes a delicious low carb entrée when paired with steamed vegetables or a green side salad.

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You can usually buy ready-to-cook shrimp that is already peeled and deveined with the tail removed at the grocery store.

Check the freezer section or if your store has a seafood counter check with them for the freshest shrimp.

SERVES 2

Lemon Garlic Shrimp Ingredients {5 Weight Watchers Freestyle Points}

2 T. unsalted butter
3/4 T. garlic, finely minced
1 lb. Jumbo shrimp (10/15 ct.), peeled, deveined, and tail removed
1 large organic lemon, zest and juice
1 T. ground cumin

Optional: 
Salt and pepper, to taste
, Fresh parsley leaves, chopped

Lemon Garlic Jumbo Shrimp Directions

Melt butter in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.

Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.

Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.

Spoon shrimp mixture over a bed of cooked quinoa, brown rice, or butternut squash noodles. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired.

Serve immediately and enjoy!

Consider serving one of these delightful side dishes:

Roasted Red Beets & Brussel Sprouts

Super Easy Crisp & Crunchy Broccoli Slaw

Instant Pot Wild Rice Pilaf

If you want to mix things up a bit and have something instead of shrimp, try one of these popular recipes:

Cashew Pork Stir Fry

Crab Sliders

Bacon, Goat Cheese & Basil Stuffed Chicken

Bacon & Tomato Mac & Cheese

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