15 Easy Fall Weight Watchers Recipes You’ll Love

Fall is the perfect season for cozy meals that are both comforting and healthy.

With fresh seasonal produce like squash, apples, pumpkins, and root vegetables, you can create flavorful dishes without overloading calories.

Weight Watchers recipes help you enjoy fall favorites while staying on track with your wellness goals.

From hearty soups and roasted vegetables to satisfying casseroles and light desserts, there’s something for everyone.

In this article, we’ve curated 15 fall Weight Watchers recipes that are easy, delicious, and perfect for embracing the flavors of autumn without guilt.

15 Easy Fall Weight Watchers Recipes You’ll Love

These 15 fall Weight Watchers recipes prove that healthy eating can be seasonal, satisfying, and flavorful.

Using fresh fall ingredients allows you to create meals that are both nourishing and guilt-free.

From comforting soups to hearty casseroles and sweet treats, each recipe fits into a balanced lifestyle.

By following these recipes, you can enjoy autumn’s flavors while staying on track with your Weight Watchers points.

Eating healthy in the fall has never been more delicious or enjoyable.

Autumn Harvest Vegetable Soup

This hearty soup combines seasonal fall vegetables like butternut squash, carrots, and parsnips for a flavorful, low-calorie meal.

It’s rich in vitamins, fiber, and natural sweetness from roasted vegetables.

The broth is lightly seasoned with herbs and garlic, providing comforting warmth on crisp fall days.

Perfect for lunch or dinner, it’s filling yet Weight Watchers-friendly.

A healthy soup that embraces the flavors of autumn while keeping points low.

Ingredients:

• 2 cups butternut squash, cubed.
• 1 cup carrots, sliced.
• 1 cup parsnips, diced.
• 1 medium onion, chopped.
• 2 cloves garlic, minced.
• 4 cups low-sodium vegetable broth.
• 1 tsp dried thyme.
• 1 tsp dried rosemary.
• Salt and pepper to taste.
• 1 tbsp olive oil.

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until fragrant and translucent.
• Add carrots, parsnips, and butternut squash.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 25–30 minutes until vegetables are tender.
• Add thyme, rosemary, salt, and pepper.
• Use an immersion blender to puree the soup until smooth.
• Adjust seasoning to taste.
• Serve hot with a sprinkle of fresh parsley.

This autumn harvest vegetable soup is warming, nutritious, and low in points.

The roasted vegetables provide natural sweetness and rich autumn flavor.

It’s perfect for a healthy lunch or dinner that supports your Weight Watchers plan.

Pumpkin Turkey Chili

This cozy chili combines lean ground turkey, canned pumpkin, and kidney beans for a flavorful fall meal.

The pumpkin adds creaminess and natural sweetness without adding extra calories.

Spices like cumin, smoked paprika, and chili powder give depth and warmth.

It’s a filling dish perfect for busy weeknights or meal prep.

A delicious, low-point chili that captures the essence of fall.

Ingredients:

• 1 lb lean ground turkey.
• 1 cup canned pumpkin puree.
• 1 can (15 oz) kidney beans, drained and rinsed.
• 1 can (15 oz) diced tomatoes.
• 1 medium onion, chopped.
• 2 cloves garlic, minced.
• 1 tsp cumin.
• 1 tsp smoked paprika.
• 1/2 tsp chili powder.
• 1 tbsp olive oil.
• Salt and pepper to taste.

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Sauté onion and garlic until soft and fragrant.
• Add ground turkey and cook until browned.
• Stir in canned pumpkin, tomatoes, and kidney beans.
• Add cumin, smoked paprika, chili powder, salt, and pepper.
• Reduce heat and simmer for 20–25 minutes.
• Stir occasionally to combine flavors.
• Serve hot with a sprinkle of chopped cilantro if desired.

This pumpkin turkey chili is hearty, spicy, and rich in autumn flavors.

The combination of pumpkin and lean turkey makes it filling yet low in points.

It’s a perfect Weight Watchers-friendly comfort meal for chilly fall nights.

Maple Roasted Brussels Sprouts with Pecans

Tender Brussels sprouts are roasted with a drizzle of maple syrup and a sprinkle of toasted pecans.

The natural sweetness of the maple complements the earthy flavor of the sprouts.

This side dish is crunchy, slightly caramelized, and packed with autumn flavor.

It pairs perfectly with roasted meats or can be enjoyed on its own.

A low-point, flavorful vegetable dish ideal for fall dinners.

Ingredients:

• 4 cups Brussels sprouts, halved.
• 2 tbsp pure maple syrup.
• 1/4 cup pecans, chopped.
• 1 tbsp olive oil.
• Salt and pepper to taste.

Instructions:

• Preheat oven to 400°F (200°C).
• Toss Brussels sprouts with olive oil, salt, and pepper.
• Spread on a baking sheet in a single layer.
• Roast for 20 minutes, tossing halfway through.
• Drizzle with maple syrup and sprinkle with chopped pecans.
• Roast for another 5–7 minutes until caramelized.
• Remove from oven and serve immediately.

These maple roasted Brussels sprouts are tender, crunchy, and sweet.

The toasted pecans add a nutty flavor and satisfying texture.

They make a delicious, low-point side dish for any fall meal.

Apple Cinnamon Overnight Oats

This easy breakfast combines rolled oats, diced apples, cinnamon, and low-fat yogurt.

It’s a convenient, make-ahead meal that’s creamy, naturally sweet, and filling.

Apples provide fiber and a subtle fall flavor, while yogurt adds protein.

Perfect for busy mornings, it’s a Weight Watchers-friendly recipe you can enjoy cold or warmed.

A nutritious, low-point breakfast that keeps you satisfied until lunch.

Ingredients:

• 1/2 cup rolled oats.
• 1/2 cup low-fat plain yogurt.
• 1/2 cup unsweetened almond milk.
• 1 small apple, diced.
• 1/2 tsp ground cinnamon.
• 1 tsp honey (optional).
• 1/2 tsp vanilla extract.

Instructions:

• In a mason jar or container, combine oats, yogurt, and almond milk.
• Add diced apple, cinnamon, honey, and vanilla extract.
• Stir well to combine.
• Cover and refrigerate overnight.
• In the morning, stir and enjoy cold or warm in the microwave.
• Top with additional apple slices or a sprinkle of cinnamon if desired.

These apple cinnamon overnight oats are creamy, sweet, and satisfying.

They are quick to prepare and perfect for on-the-go mornings.

A low-point breakfast that highlights the flavors of fall while keeping calories in check.

Butternut Squash and Sage Risotto

Creamy risotto is made with roasted butternut squash, fresh sage, and low-sodium broth.

The squash adds natural sweetness, while sage brings earthy, aromatic flavor.

It’s a comforting dish perfect for cozy fall dinners.

Made with minimal butter and Parmesan, it keeps Weight Watchers points low.

A rich, creamy, and seasonal meal that’s satisfying and flavorful.

Ingredients:

• 1 cup Arborio rice.
• 2 cups roasted butternut squash, cubed.
• 1 medium onion, chopped.
• 3 cups low-sodium vegetable or chicken broth.
• 1 tsp fresh sage, chopped.
• 1 tbsp olive oil.
• 1/4 cup grated Parmesan cheese.
• Salt and pepper to taste.

Instructions:

• Heat olive oil in a saucepan over medium heat.
• Sauté onion until translucent.
• Add Arborio rice and toast for 2 minutes.
• Gradually add broth, one cup at a time, stirring constantly.
• Stir in roasted butternut squash and chopped sage when rice is almost tender.
• Continue cooking until rice is creamy and fully cooked.
• Stir in Parmesan cheese and season with salt and pepper.
• Serve warm as a comforting fall meal.

This butternut squash and sage risotto is creamy, flavorful, and seasonal.

The roasted squash provides sweetness while sage enhances the savory notes.

It’s a comforting, low-point dish perfect for enjoying autumn flavors while staying on track.

Spaghetti Squash with Turkey Bolognese

Tender spaghetti squash serves as a low-calorie base for a hearty turkey Bolognese sauce.

The sauce combines lean ground turkey, tomatoes, garlic, and Italian herbs for authentic flavor.

It’s a filling, nutrient-rich dish perfect for fall dinners.

Spaghetti squash absorbs the flavors of the sauce, creating a satisfying meal without extra points.

A delicious, low-point alternative to traditional pasta.

Ingredients:

• 1 medium spaghetti squash.
• 1 lb lean ground turkey.
• 1 can (15 oz) diced tomatoes.
• 1 small onion, chopped.
• 2 cloves garlic, minced.
• 1 tsp dried oregano.
• 1 tsp dried basil.
• 1 tbsp olive oil.
• Salt and pepper to taste.

Instructions:

• Preheat oven to 400°F (200°C).
• Cut spaghetti squash in half, remove seeds, and roast cut-side down for 35–40 minutes.
• Heat olive oil in a skillet and sauté onion and garlic until soft.
• Add ground turkey and cook until browned.
• Stir in diced tomatoes, oregano, basil, salt, and pepper.
• Simmer for 15–20 minutes.
• Use a fork to scrape roasted spaghetti squash into strands.
• Top squash with turkey Bolognese and serve warm.

This spaghetti squash with turkey Bolognese is hearty, flavorful, and low in points.

It’s a nutritious, autumn-friendly meal that satisfies pasta cravings without extra calories.

Roasted Apple and Sweet Potato Salad

This salad combines roasted sweet potatoes and apples with a light vinaigrette for a fall-inspired dish.

The natural sweetness of roasted vegetables pairs perfectly with fresh greens.

It’s nutrient-dense, high in fiber, and Weight Watchers-friendly.

Perfect as a side dish or a light lunch, it’s colorful, satisfying, and seasonal.

A healthy autumn salad that’s both sweet and savory.

Ingredients:

• 2 cups sweet potatoes, cubed.
• 2 cups apples, diced.
• 4 cups mixed greens.
• 1 tbsp olive oil.
• 1 tbsp balsamic vinegar.
• 1/4 tsp cinnamon.
• Salt and pepper to taste.

Instructions:

• Preheat oven to 400°F (200°C).
• Toss sweet potatoes and apples with olive oil, cinnamon, salt, and pepper.
• Roast for 25–30 minutes until tender and slightly caramelized.
• Combine roasted vegetables with mixed greens in a large bowl.
• Drizzle with balsamic vinegar and toss gently.
• Serve immediately.

This roasted apple and sweet potato salad is sweet, earthy, and filling.

It’s a low-point, nutrient-packed dish perfect for fall meals.

A flavorful way to enjoy seasonal produce while staying on track.

Butternut Squash and Chickpea Stew

This hearty stew combines roasted butternut squash, chickpeas, and tomatoes for a warming fall meal.

Seasoned with cumin, paprika, and coriander, it delivers bold, comforting flavors.

It’s high in fiber, protein, and perfect for Weight Watchers meal planning.

Serve with whole-grain bread or a side of greens for a complete dinner.

A flavorful and low-point stew ideal for chilly autumn evenings.

Ingredients:

• 2 cups butternut squash, cubed.
• 1 can (15 oz) chickpeas, drained and rinsed.
• 1 can (15 oz) diced tomatoes.
• 1 small onion, chopped.
• 2 cloves garlic, minced.
• 1 tsp ground cumin.
• 1 tsp smoked paprika.
• 1 tbsp olive oil.
• Salt and pepper to taste.

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic until soft and fragrant.
• Add cumin, paprika, salt, and pepper and stir for 1 minute.
• Add butternut squash, chickpeas, and diced tomatoes.
• Bring to a boil, then reduce heat and simmer for 25–30 minutes until squash is tender.
• Adjust seasoning to taste.
• Serve hot.

This butternut squash and chickpea stew is hearty, warming, and flavorful.

It’s a nutrient-rich, low-point fall recipe perfect for dinner or meal prep.

Each bite is comforting and satisfying without compromising your Weight Watchers plan.

Cranberry Turkey Meatloaf

Lean ground turkey is combined with oats, spices, and fresh cranberries for a festive fall meatloaf.

The cranberries add subtle sweetness while keeping the dish moist.

It’s a protein-packed, low-point alternative to traditional meatloaf.

Perfect for dinner or meal prep, it pairs well with roasted vegetables or a light salad.

A flavorful, autumn-inspired dish everyone will love.

Ingredients:

• 1 lb lean ground turkey.
• 1/2 cup rolled oats.
• 1/4 cup dried cranberries, chopped.
• 1 small onion, finely chopped.
• 1 egg, beaten.
• 1 tsp garlic powder.
• 1 tsp dried thyme.
• Salt and pepper to taste.

Instructions:

• Preheat oven to 375°F (190°C).
• In a large bowl, combine ground turkey, oats, cranberries, onion, egg, and seasonings.
• Mix until ingredients are evenly combined.
• Shape mixture into a loaf and place in a baking dish.
• Bake for 45–50 minutes until cooked through.
• Let rest for 5 minutes before slicing.
• Serve with roasted vegetables or a side salad.

This cranberry turkey meatloaf is moist, flavorful, and festive.

It’s a low-point, autumn-friendly dish that satisfies comfort food cravings.

Perfect for a family dinner or meal prep during fall.

Pumpkin Spice Protein Pancakes

Fluffy pancakes are infused with pumpkin puree and warming fall spices.

They’re high in protein, low in points, and perfect for a cozy autumn breakfast.

Cinnamon, nutmeg, and ginger enhance the natural sweetness of pumpkin.

Serve with a light drizzle of maple syrup or fresh fruit for added flavor.

A nutritious, low-point breakfast that captures the essence of fall.

Ingredients:

• 1/2 cup pumpkin puree.
• 1/2 cup rolled oats, blended into flour.
• 2 egg whites.
• 1/2 tsp cinnamon.
• 1/4 tsp nutmeg.
• 1/4 tsp ginger.
• 1/2 tsp baking powder.
• 1/4 cup unsweetened almond milk.
• Cooking spray.

Instructions:

• In a bowl, combine pumpkin puree, egg whites, and almond milk.
• Add oat flour, baking powder, cinnamon, nutmeg, and ginger.
• Stir until smooth.
• Heat a non-stick skillet over medium heat and spray lightly with cooking spray.
• Pour batter onto skillet to form pancakes.
• Cook for 2–3 minutes per side until golden and cooked through.
• Serve warm with a drizzle of maple syrup or fresh fruit.

These pumpkin spice protein pancakes are fluffy, flavorful, and fall-inspired.

They’re low in points, high in protein, and perfect for breakfast or brunch.

A cozy and healthy way to start your autumn morning.

Roasted Butternut Squash and Quinoa Salad

This autumn salad combines roasted butternut squash, cooked quinoa, and cranberries for a colorful, nutritious dish.

The squash provides natural sweetness while cranberries add a tangy bite.

Tossed with a light lemon vinaigrette, it’s refreshing yet filling.

Perfect as a side or main dish, it’s high in fiber and low in Weight Watchers points.

A seasonal salad that’s hearty, healthy, and full of autumn flavor.

Ingredients:

• 2 cups butternut squash, cubed.
• 1 cup cooked quinoa.
• 1/4 cup dried cranberries.
• 2 cups baby spinach.
• 1 tbsp olive oil.
• 1 tbsp lemon juice.
• Salt and pepper to taste.

Instructions:

• Preheat oven to 400°F (200°C).
• Toss butternut squash with olive oil, salt, and pepper.
• Roast for 25–30 minutes until tender and caramelized.
• In a large bowl, combine roasted squash, cooked quinoa, cranberries, and spinach.
• Drizzle with lemon juice and toss gently.
• Serve immediately or chilled.

This roasted butternut squash and quinoa salad is colorful, nutritious, and satisfying.

It’s perfect for fall lunches or as a side for dinner.

A low-point dish that celebrates seasonal flavors while supporting your Weight Watchers goals.

Sweet Potato and Black Bean Tacos

These tacos are filled with roasted sweet potatoes, black beans, and a sprinkle of fresh cilantro.

The sweet potatoes are naturally sweet, while black beans add protein and fiber.

Topped with a light lime yogurt drizzle, they’re flavorful and low in points.

Perfect for a quick weeknight dinner or meal prep.

A satisfying fall-inspired taco that’s healthy and Weight Watchers-friendly.

Ingredients:

• 2 medium sweet potatoes, cubed.
• 1 can (15 oz) black beans, drained and rinsed.
• 6 small whole wheat tortillas.
• 1/4 cup plain Greek yogurt.
• 1 tbsp lime juice.
• 1 tbsp olive oil.
• Salt, pepper, and chili powder to taste.
• Fresh cilantro for garnish.

Instructions:

• Preheat oven to 400°F (200°C).
• Toss sweet potatoes with olive oil, salt, pepper, and chili powder.
• Roast for 25 minutes until tender.
• Warm tortillas in a skillet or oven.
• Combine roasted sweet potatoes and black beans in a bowl.
• Mix yogurt with lime juice for a drizzle.
• Fill tortillas with sweet potato and black bean mixture.
• Drizzle with yogurt sauce and garnish with cilantro.

These sweet potato and black bean tacos are flavorful, filling, and nutrient-rich.

They’re perfect for a low-point, autumn-inspired meal.

A healthy taco option that captures fall flavors without compromising Weight Watchers goals.

Butternut Squash and Spinach Frittata

A light and fluffy frittata made with roasted butternut squash, fresh spinach, and egg whites.

It’s high in protein, nutrient-dense, and perfect for breakfast, lunch, or dinner.

The squash adds natural sweetness while spinach adds color and vitamins.

Baked until golden and set, it’s low in Weight Watchers points yet filling.

A simple, seasonal frittata that’s both delicious and satisfying.

Ingredients:

• 1 1/2 cups roasted butternut squash, cubed.
• 2 cups fresh spinach.
• 6 egg whites.
• 1/4 cup skim milk.
• 1 small onion, chopped.
• 1 tsp olive oil.
• Salt and pepper to taste.

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion until soft.
• Add spinach and cook until wilted.
• In a bowl, whisk together egg whites and skim milk.
• Stir in roasted squash, spinach, onion, salt, and pepper.
• Pour mixture into a lightly greased ovenproof skillet or baking dish.
• Bake for 20–25 minutes until set and lightly golden.
• Serve warm.

This butternut squash and spinach frittata is light, protein-packed, and flavorful.

It’s perfect for any meal of the day and low in points.

A seasonal, healthy dish that’s easy to make and full of autumn flavor.

Cinnamon-Spiced Baked Pears

Juicy pears are baked with cinnamon, nutmeg, and a touch of maple syrup.

This simple dessert is naturally sweet, low in calories, and Weight Watchers-friendly.

The warmth of fall spices makes it a comforting treat without added sugar.

Serve with a dollop of low-fat Greek yogurt for extra creaminess.

A cozy dessert that satisfies your sweet tooth while keeping points low.

Ingredients:

• 4 medium pears, halved and cored.
• 1 tsp ground cinnamon.
• 1/4 tsp nutmeg.
• 1 tbsp maple syrup (optional).
• 1 tsp lemon juice.

Instructions:

• Preheat oven to 375°F (190°C).
• Place pear halves in a baking dish.
• Drizzle with lemon juice and maple syrup if using.
• Sprinkle with cinnamon and nutmeg.
• Bake for 25–30 minutes until tender and caramelized.
• Serve warm with low-fat Greek yogurt if desired.

These cinnamon-spiced baked pears are tender, sweet, and aromatic.

They make a simple yet indulgent dessert with minimal calories.

A perfect fall treat that’s low in points but full of seasonal flavor.

Cauliflower and White Bean Mash

This creamy mash combines cauliflower and white beans for a low-calorie, protein-rich side dish.

It’s a great alternative to traditional mashed potatoes.

The mixture is flavored with garlic, rosemary, and a touch of olive oil for richness.

Perfect for pairing with roasted meats or vegetables, it’s Weight Watchers-friendly and filling.

A simple, creamy, and seasonal side dish perfect for fall meals.

Ingredients:

• 2 cups cauliflower florets.
• 1 can (15 oz) white beans, drained and rinsed.
• 2 cloves garlic, minced.
• 1 tsp olive oil.
• 1 tsp fresh rosemary, chopped.
• Salt and pepper to taste.

Instructions:

• Steam cauliflower until tender, about 10–12 minutes.
• In a blender or food processor, combine cauliflower, white beans, garlic, olive oil, and rosemary.
• Blend until smooth and creamy.
• Season with salt and pepper to taste.
• Serve warm as a side dish.

This cauliflower and white bean mash is creamy, flavorful, and low in points.

It’s a healthy, autumn-inspired alternative to traditional mashed potatoes.

A comforting side dish that’s perfect for Weight Watchers meal planning.