Baked oatmeal with pumpkin and bananas:

Baked Oatmeal with Pumpkin and Bananas
Skinnytaste.com
Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 6 pts 
Calories: 226 • Fat: 6 g • Carb: 41 g • Fiber: 4.6 g • Protein: 6 g • Sugar: 23 g
Sodium: 77 mg  (without salt)



Ingredients:

• 3 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
• 1 cup canned pumpkin
• 1 tbsp honey
• 3 tbsp brown sugar
• 1 cup uncooked quick oats
• 1/4 cup chopped pecans
• 1/2 tsp baking powder
• 3/4 tsp cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• pinch of salt
• 1 cup fat free milk (or any milk you desire)
• 1 egg
• 1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft. 

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.  In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas.

Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible.  Sprinkle the remaining nuts over the the top.

Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

SOURCE:  http://www.skinnytaste.com/2012/11/baked-oatmeal-with-pumpkin-and-bananas.html

Spaghetti with creamy butternut leek sauce:

Something magical happens to pasta when you combine it with a creamy butternut squash puree, a little Parmigiano Reggiano, leeks, garlic and sage.

I found this out by accident.

This started from a mistake, a butternut squash puree that was far too thin and liquidy.  A very HAPPY mistake!

This is an awesome blender!!

Sauteed leeks and a good quality cheese make this simple savory pasta dish a HUGE success, even if you're not a fan of butternut squash. You'll swear this is full of cream and butter... but it's not. This is perfect for Meatless Mondays, or any night of the week.

It's super easy to make with only a few ingredients, and is very filling. To speed this up, you can buy pre-cut butternut squash. I was craving a thick spaghetti, but any pasta shape would work. Whole wheat of gluten-free pasta would also be great! My family isn't a fan of whole wheat, so I use Ronzoni Smart Taste or Dreamfield's low carb pasta.

Spaghetti with Creamy Butternut Leek Parmesan Sauce
Skinnytaste.com
Servings: 4 • Size: 1/4th of recipe • Old Points: 5 pts • Points+: 7
Calories: 266 • Fat: 3.5 g • Carb: 56 g • Fiber: 9 g • Protein: 9.5 g • Sugar: 2 g
Sodium: 97 mg (without salt)

Ingredients:

• 1 lb butternut squash, peeled and diced
• 1 tbsp light butter
• 8 oz spaghetti of your choice (use brow rice pasta for gluten-free)
• 1 (1 cup) large leek (white part only)
• 2 cloves garlic, minced
• 1/4 cup fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking. Stir in parmesan cheese and sage and mix in pasta until well coated.

Serve with additional parmesan cheese on the side.

Source:  http://www.skinnytaste.com/2012/10/spaghetti-with-creamy-butternut-leek.html