Nutrients per serving

  • Calories  66
  • Protein  1 g
  • Carbohydrates  13 g
  • Fat  1 g
  • Cholesterol  3 mg
  • Sodium  18 mg
  • Potassium  283 mg
  • Phosphorus  38 mg
  • Calcium  24 mg
  • Fiber  1.4 g

Summer Squash with Pineapple and Peppers

When summer squash is plentiful but you're short on time, DaVita dietitian Christie has the perfect kidney-friendly recipe. Summer Squash with Pineapple and Peppers is prepared in a slow cooker so you can fill the pot and leave it until dinner time.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Submitted by DaVita renal dietitian Christie from Texas.

Portions: 10     Serving size: 1/2 cup

Ingredients

  • 2-1/2 cups crookneck squash
  • 2-1/2 cups zucchini squash
  • 1/2 cup green bell pepper
  • 8 ounces unsweetened crushed pineapple
  • 1-1/2  teaspoon ground cinnamon
  • 1/3 cup packed brown sugar  
  • 1 tablespoon butter

Preparation

  1. Cut squash into 1-inch cubes. Dice bell pepper into small pieces.
  2. Placed cubed squash in a slow cooker.
  3. In a small bowl, mix the green bell pepper, pineapple with juice, cinnamon, brown sugar and melted butter.
  4. Spoon over squash and mix well. 
  5. Cover squash and cook on low heat setting for 6-7 hours or until squash is tender. 
  6. Stir gently to mix before serving.

Renal and renal diabetic food choices

  • 1 vegetable, medium potassium
  • 1/2 fruit, low potassium

Carbohydrate choices

1

Helpful hints

  • People with diabetes may use Splenda® Brown Sugar Blend. Reduce the portion to 2-1/2 tablespoons to reduce carbohydrate to 8 grams per serving.
  • Cook on high heat setting for 4 to 5 hours if quicker cooking time desired.
 

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