7 Fall Dinner Recipes That Cost Less Than $10

Hands-on time: 25 min.

Total time: 1 hour, 15 min.

Serves 4

Total cost: $8.97

2 small spaghetti squash

1 ¾ tsp. kosher salt, divided

½ tsp. black pepper

2 ½ Tbsp. extra-virgin olive oil, divided

¾ cup finely chopped yellow onion

1 medium carrot, peeled and diced (about ¾ cup)

12 ounces lean ground turkey

½ tsp. ground cinnamon

½ tsp. ground cumin

¼ tsp. smoked paprika

⅛ teaspoon ground dried ginger

Pinch of crushed red pepper

⅔ cup tomato sauce

3 Tbsp. dried cherries

2 tsp. honey

⅓ cup crumbled feta cheese

¼ cup pitted kalamata olives, halved

3 green onions, thinly sliced

¼ cup grated Parmesan cheese

2 Tbsp. chopped fresh chives

1. Preheat the oven to 400°F.
2. Pierce the whole squash with a fork; place on a baking sheet. Bake at 400°F for 1 hour or until the squash are tender. Cool 30 minutes. Halve the squashes lengthwise; discard the seeds. Sprinkle the squash halves evenly with 1 tsp. salt and the pepper, and drizzle with 1 Tbsp. oil.
3. Meanwhile, heat a medium skillet over medium-high heat. Add the remaining 1 ½ Tbsp. oil to the pan; swirl to coat. Add the onion and carrot, and cook, stirring occasionally, for 3 to 4 minutes or until starting to soften. Add the turkey and the next 5 ingredients; sauté 6 to 8 minutes or until turkey is browned, stirring to crumble.
4. Add the remaining ¾ tsp. salt, tomato sauce, cherries, and honey, and bring to a boil. Remove from the heat. Stir in the feta, olives, and green onions. Adjust the salt and pepper as needed. Divide the mixture evenly among the squash halves. Sprinkle each serving with the Parmesan.
5. Arrange the top rack of the oven 8 inches from the broiler element. Preheat the broiler to high. Arrange the stuffed squash on a baking sheet; broil 3 to 5 minutes or until lightly browned and heated. Sprinkle the squash with the chives before serving.

Hands-on time: 50 min.

Total time: 1 hour, 55 min.

Serves 4

Total cost: $9.60

1 (1-pound) boneless pork shoulder (Boston butt), cut into ½-inch cubes

1 tsp. kosher salt

½ tsp. black pepper

2 ½ Tbsp. olive oil, divided

2 Tbsp. tomato paste

¼ cup cider vinegar

½ (1-ounce) package dried porcini mushrooms

3 ½ cups chicken stock, divided

6 garlic cloves, crushed

3 Tbsp. butter

4 cups (½-inch) cubed peeled sweet potato (about 1 pound)

1 cup chopped yellow onion

¼ tsp. ground cayenne pepper

2 green onions, thinly diagonally sliced

1 (8-ounce) loaf French bread

1. Heat a 12-inch cast-iron pot with tight-fitting lid over medium-high heat. Sprinkle the pork evenly with 1 tsp. salt and the black pepper. Add 1 ½ Tbsp. oil to the pan; swirl to coat. Add the pork; sauté for about 8 minutes, turning to brown on all sides. Add the tomato paste to the pan, rubbing around to bring as much tomato paste in direct contact with the bottom of the pan as possible; cook for 30 seconds to 1 minute. Stir in the vinegar; cook until the liquid almost evaporates.
2. Place the dried porcini mushrooms in a small bowl. Bring 1 cup stock to a boil, and pour into the bowl. Cover and let stand for about 5 minutes or until the mushrooms are rehydrated. Add the remaining 2 ½ cups stock, garlic, mushrooms, and soaking liquid to the pan; bring to a boil. Cover, reduce heat to low, and simmer for 50 minutes to 1 hour or until the pork is fork-tender.
3. Heat a large skillet over medium-high heat. Add the remaining 1 Tbsp. olive oil and the butter to pan. Cook until the butter melts, swirling to coat. Add the potato, onion, and cayenne; sauté 6 minutes or until lightly browned, stirring occasionally. Add the potato mixture to the pot with the pork; bring to a boil. Reduce the heat to medium, and cook, uncovered, for 15 to 20 minutes or until the liquid nearly evaporates, stirring occasionally. Sprinkle with the green onions. Serve with French bread.

Hands-on time: 25 min.

Total time: 35 min.

Serves 4

Total cost: $9.79

3 ¾ tsp. kosher salt, divided

8 ounces uncooked fettuccine

1 medium zucchini

1 medium-sized yellow squash

2 Tbsp. unsalted butter

Kale Pesto

½ tsp. freshly ground black pepper

1. Bring 4 quarts water and 1 Tbsp. salt to a boil in a medium saucepan. Add the pasta; cook until almost al dente, about 7 ½ minutes. Drain the pasta, reserving 1 cup pasta cooking water.
2. Run the zucchini and squash through the medium shredder blade of a spiralizer to form long strands.
3. Return the reserved pasta water to pan over medium-high heat; bring to a boil. Add the butter, and boil 1 minute or until the butter is melted and emulsified into the water. Add the pasta; cook 30 seconds, tossing until a thin sauce clings to the noodles. Add the zucchini and squash; toss. Remove from the heat; toss with the pesto. Season with the remaining ¾ tsp. salt and the pepper.

Kale Pesto

1. Trim 9 ounces fresh kale. Blanch the kale in boiling salted water for 1 minute; drain. Rinse with cold water; drain.
2. Place the blanched kale, 1 ½ tsp. kosher salt, ⅓ cup grated Parmesan cheese, ¼ cup chopped toasted walnuts, 1 Tbsp. grated fresh lemon zest, 2 tsp. minced fresh garlic, and ¼ tsp. crushed red pepper in a food processor; process until finely ground, scraping sides as needed.
3. With motor running, slowly add ½ cup extra-virgin olive oil to kale mixture, processing until well blended, scraping sides as needed. Makes 1 ¾ cups.