Last night I ended up making the Spaghetti with Squash, which was only $1.79 per serving.
Recipe can be found here: http://www.bettycrocker.com/recipes.aspx/double-spaghetti-squash/42eeca5a-f0c1-4b5e-a12e-d6fd24b34e28
I’ve never cooked with spaghetti squash before and now I know I’ve been missing out all these years! It was really easy and fun to cook. It gave a hearty but not to heavy touch to the pasta. For me, the garlic salt helped balance out this meal. My husband said he liked it because it reminded him of a lighter alfredo pasta.
I think next time, I would grill a simple chicken breast to put on top.
The book if full of great recipes! Here is one that can be found only in the book.
White Bean and Spinach Pizza
Prep Time: 15 minutes
Start to Finish: 25 Minutes
Servings: 8
2 cups water
½ cup sun-dried tomatoes halves (not oiled packed)
1 can (15 to 16 oz) northern or navy beans, drained, rinsed,
2 medium gloves garlic, finely chopped
1 package (14 oz) prebaked original pizza crust (12 inch)
¼ teaspoon dried oregano leaves
1 cup packed spinach leaves, shredded
½ cup shredded Colby-Monterey Jack cheese blend (2 oz)
1. Heat oven to 425 degrees. Heat water to boiling. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Cut into think strips; set aside.
2. In food processor, place beans and garlic. Cover; process until smooth.
3. Place pizza crust on ungreased cookie sheet. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach, and cheese. Bake 8 to 10 minutes or until cheese is melted.
1 serving: Calories 240; Total Fat 6g (Saturated Fat 3g, Trans Fat, 0g); Cholesterol 10mg; Sodium 370 mg; Total Carbohydrate 36g (Dietary Fiber 4g). Exchanges 2 ½ Starch, ½ lean meat, ½ Fat Carbohydrate Choices: 2 ½.