400 calories; $0.85 / serving
It’s Fall. So I’m adding a lot of pasta and squash dishes right now, because that’s what i’m eating these days. The squash keeps the dish hearty, and you can even find pasta that’s made of chickpeas or lentils to add that extra protein. You can also add bacon to pretty much anything and be a superstar!
- Butternut Squash
- Bag of Spinach
- Jar of Favorite Pasta Sauce
- Favorite Shaped Pasta
Preheat your oven to 425 degrees. Cut the squash in half and scoop out the seeds, then season and spray the cut side with oil. Bake the squash cut side down for 20-25 minutes.
Meanwhile, boil and drain the pasta. Chop the bacon into small pieces and fry it in a big pot. When the bacon is cooked and there’s plenty of bacon grease in the pot, throw in the whole bag of spinach, sauteing until fully wilted. Mix in the pasta and sauce.
When the squash is done, scoop spoonfuls into the pot of pasta and mix it all together. Tip: top it with some parmesan cheese. mmmmm…
Vegetarian Option: Skip the bacon!