- CKD non-dialysis
- Lower Protein
- 1 medium spaghetti squash, approximately 5 pounds
- 4 tablespoons olive oil
- 2 garlic cloves
- 1 medium shallot
- 1/4 teaspoon black pepper
- 1/8 teaspoon red chili flakes
- 3/4 cup grated Parmigiano-Reggiano cheese
- Preheat oven to 375º F.
- Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
- Rub squash with olive oil. Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
- Finely chop garlic and shallot. Finely grate Parmigiano-Reggiano cheese.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes. Turn off heat.
- Use a large spoon to scoop the stringy pulp from the squash into the skillet. Add Parmesan cheese, black pepper and red pepper chili flakes; stir to combine.
- Remove to a serving dish and serve warm.
- Spaghetti squash is the only lower potassium winter squash, and is a tasty low carbohydrate substitute for pasta. It weighs from 4 to 8 pounds.
- 4 pound squash yields 5 cups
- 5 pound squash yields 6-1/4 cups
- 6 pound squash yields 7-1/2 cups
- 7 pound squash yields 8-3/4 cups
- 8 pound squash yields 10 cups
- Heat winter squash for 4-5 minutes in the microwave for easier cutting before baking. Cool for 10 to 15 minutes before cutting.
- For a lower phosphorus and sodium version, reduce the cheese to 1/2 cup. Instead of adding to the squash during preparation, sprinkle 1 tablespoon on top of each serving. Sodium is reduced to 142 mg and phosphorus is 79 mg.
- Serving suggestion: Top with with Roasted Red Pepper Tomato Sauce or your favorite kidney-friendly sauce.
Nutrients per serving
Protein 3 g
Carbohydrates 9 g
Fat 9 g
Cholesterol 5 mg
Sodium 70 mg
Potassium 157 mg
Phosphorus 71 mg
Calcium 120 mg
Fiber 1.8 g
Renal and renal diabetic food choices
- 1 vegetable, medium potassium
- 1-1/2 fat
Submitted by: DaVita renal dietitian Melissa from Massachusetts.
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