It has totally been one of those weeks when the kitchen and I have not been seeing eye to eye.

I think it all started when I set out to share my delicious recipe for kale chips with y’all. I got some awesome pictures, so while I was plating the main course, I stuck the baking sheet back in the oven.

Which I had turned off of broil 5 minutes before.Turns out, I don’t like my kale chips well done. They went in the garbage.

Then, the other night, I decided to try a super-awesome looking recipe off of my mere amusement obsession Pinterest. You can see the original recipe here.

Now, it ended up turning out okay – I just wasn’t patient enough. People – when a recipe says let the dough thaw…you should probably let it thaw. I’m pretty sure I almost chucked the dough on the floor, but I did not – I held my tantrum to throwing it on the counter and smacking it with a rolling-pin. Very mature for an almost no longer 20-something, right?

Anyways, it all turned out to be okay – so I’m very happy I get to share this recipe with you! I  made a few adjustments before and will make some additional ones the next time I prepare it, but no worries – I’ve included both below!

Garlic Bread Spaghetti Braid  (Serves 4 / 9 WW Points per serving)

1 can Pillsbury Crusty French Loaf refrigerated dough, room temperature

3 oz. uncooked whole wheat spaghetti

1 cup Prego light

1 cup reduced-fat shredded Mozzarella

1/2 egg white

2 tsp. garlic salt

1/4 tsp. red pepper flakes

1/2 tsp. salt

2 Tbsp. Italian herb seasoning

2 Tbsp. reduced-fat grated Parmesan cheese

I Can’t Believe It’s Not Butter spray

Begin by thawing your dough. Just set it out 15-20 minutes before you start cooking. Seriously. If it’s cold, it won’t stretch and every time you roll it out, it’ll try to shrink back to original form. And you will want to hit things.

Get your water boiling and cook your spaghetti. While the spaghetti is cooking, work your dough out into as much of a rectangle as you can.

Drain your cooked pasta and add to a small bowl. Let cool.

Pour pasta sauce in another small bowl. I highly recommend adding a lot of seasoning to the light sauces – as I find them to be watery and a little sweet for my taste. Throw in 1 tsp. garlic salt, red pepper flakes, 1 Tbsp. Italian herb seasoning and taste to see if the flavor is improved. I made the mistake of not taking these steps and so the inside was a little bland – we had to doctor it up as we ate!

Pour sauce over pasta and mix well.

Add pasta to the center of your dough, leaving a little room at the ends. Sprinkle the mozzarella on top.

Now, on one side of your dough, make slices every 1 1/2 inches or so that run almost to the spaghetti. Repeat on other side, trying to match up the slices. Then, begin braiding. It’s really just  a matter of overlapping the pieces until they look right. Then tuck up the ends and pinch together.

Brush a little egg white on top of the braid. Then spray with butter. Sprinkle with garlic salt, Italian seasoning and Parmesan cheese.

Bake at 350 for 30-35 minutes until bread is cooked and a nice golden color on top. I served this with a salad and glass of wine for a nice, light dinner. It’s really pretty simple to make – and it looks awesome! I think it would be great to throw together if you’re entertaining…

Or to have all to yourself on a cold, rainy evening…