Summer and Spaghetti Squash.

Well, the hubs and I are on a penny pinching adventure right now.  The end of school means many things, including the temporary end of GI Bill benefits (unless Carl goes to school and forgoes job searching, which is what we're trying this year - wish us luck) and financial uncertainty for the summer.  We know it's coming every year, and yet I still find this adjustment to be challenging, but we have learned to supplement.  Unfortunately, this time gas prices have increased dramatically, which also means no road trip vacation and fewer trips to Chicago to see the family.  However, we're set to inherit a pair of bikes from my grandparents, so we are seriously looking forward to the many biking adventures Milwaukee has to offer.  I do have an interview on Thursday to work at Rogers Memorial Hospital in West Allis as an Intake Specialist.  So keep your fingers crossed and prayers coming that I get the job!

Back to food and finances... with summer comes a balcony garden and scouring farmer's markets for good deals.  We eat much healthier in the summer, as most of our food is fresh veggies from the farmers market.  (And from what I've heard, West Allis is a great place to market!)  While I haven't had the chance to market yet this year, I did pick up a spaghetti squash from the grocery a week or so ago, after my dear friend Laura shared some of her own creation with me a few weeks ago.  She cuts it in half and bakes it with herbs rubbed into the flesh.  Sometimes I tend to pour over recipes, attempting to discover the best way to use a new ingredient and end up spoiling the fun.  This time, I googled spaghetti squash and went with the first technique I found. 

I baked my spaghetti squash at 375 for one hour.  I didn't cut it in half, I didn't do anything.  Just threw it in the oven whole and went at it.  Afterwards, I cut it in half, scooped out the insides, and placed it in a pie dish.  I mixed it with a dab of salt, pepper and butter, and then mixed in these Trader Joe's Giant White Beans. I then grated a bit of white sharp cheddar on top (New Zealand grass fed, also from TJ's is my favorite) and threw it back in the oven for about 15 minutes at 375.  The result was delicious, and one I will be sure to repeat.  However, it was difficult to de-seed once it had been cooked.  I might try Laura's technique next time. 

Nutritionally, it was a good fit.  Next time, I might add some of TJ's chicken sausages sliced, and instead of cheese, add a bit of greek yoghurt (one of my favorite things!) after it comes out of the oven.  Spaghetti squash has become one of my new favorites - and the hubs enjoyed it (for as much as he enjoys vegetarian entrees). 

Overall, the price was good, about $1.60 for the squash and $1.99 for the beans. A reasonable price for a satisfying dinner.  Once again, low fat, but not skimping on taste.