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

Spaghetti Squash Parmigiano

Imagine a dish similar to pasta but without the carbs and you have DaVita renal dietitian Melissa's Spaghetti Squash Parmigiano. It's simple to make and can be served alone or as a pasta replacement topped with your favorite kidney-friendly pasta sauce.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Melissa from Massachusetts.

Portions: 8     Serving size: 3/4 cup

Ingredients

  • 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

Preparation

  1. Preheat oven to 375º F.
  2. Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
  3. 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.
  4. Finely chop garlic and shallot. Finely grate Parmigiano-Reggiano cheese.
  5. Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes.
  6. 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.

Renal and renal diabetic food choices

  • 1/2 meat
  • 1 vegetable, medium potassium
  • 1-1/2 fat

Carbohydrate choices

1/2

Helpful hints

  • 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.
 

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