| 1 x 2 lb spaghetti squash, (2 to 3) |
2 2/3 oz |
$2.19 per 16 ounces
|
$0.36 |
| 1/3 c. water |
1 1/3 teaspoons |
n/a
|
|
| 1 sm onion, minced |
0.08 onion |
$0.79 per pound
|
$0.01 |
| 1/2 lb yellow squash, sliced |
2/3 oz |
$1.49 per pound
|
$0.06 |
| 1/2 c. bell pepper, minced |
2 teaspoons |
$2.19 per pound
|
$0.03 |
| 2 med tomatoes, seededanddiced |
1/6 tomatoes |
$1.99 per pound
|
$0.09 |
| 3 Tbsp. fresh parsley, minced |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 1/8 tsp salt |
0.01 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 1/2 tsp fresh basil, minced |
1/8 teaspoon |
$2.59 per cup
|
$0.01 |
| 1/8 tsp pepper |
0.01 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 Tbsp. grated parmesan cheese |
1/4 teaspoon |
$5.49 per 6 ounces
|
$0.01 |
| Total per Serving |
$0.60 |
| Total Recipe |
$7.14 |
Suggestions?