I use them raw in sandwiches, as a lettuce substitute -- gorgeous. I also chop them & mix them in when I'm steaming greens (spinach, Swiss chard, beet greens, mustard greens, turnip greens, whatever). Or chop and mix into rice dishes. Really, anywhere you want a bit of color. And here's a pretty appetizer which ought to be OK with WW: Slice, seed & drain Roma tomatoes; spread with mashed black beans. (I like Walnut Acres' "Refried Black Beans with Roasted Red Peppers," which is organic and -- somehow -- fat free, according to the label). Now, carefully slice off just the tip of each petal -- about 1" or 1-1/2" in length. Lay it flat and put a little dab of salsa in the middle. Roll it so that it now looks like a tiny squash blossom, and place it (seam side down) on the black-bean spread. Don't try to hold these very long before serving, as they'll wilt.