Spaghetti Squash Parmigiano
- CKD non-dialysis
- 1 medium spaghetti squash, approximately 5 pounds
- 4 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon red chili flakes
- 2 garlic cloves
- 1 medium shallot
- 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 1 tablespoon olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes.
- Use a large spoon to scoop the stringy pulp from the squash into a medium bowl. Mix with remaining olive oil, pepper and parmesan cheese. Serve warm.
Nutrients per serving
- Calories 138
- Protein 5 g
- Carbohydrates 7 g
- Fat 10 g
- Cholesterol 11 mg
- Sodium 200 mg
- Potassium 160 mg
- Phosphorus 110 mg
- Calcium 162 mg
- Fiber 1.7 g
Renal and renal diabetic food choices
- 1/2 meat
- 1 vegetable, medium potassium
- 1-1/2 fat
- 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.
- 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.