Portions:
8

Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 1-1/2 cups celery
  • 1 cup onion
  • 1 medium spaghetti squash, approximately 3 pounds
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon water
  • 1-1/2 teaspoons minced garlic
  • 1 tablespoon brown sugar
  • 2 teaspoons ginger paste
  • 1/4 teaspoon white pepper
  • 2 tablespoons canola oil
  • 14 ounce bag classic slaw mixture with carrots 

Preparation

  1. Slice celery diagonally and dice onion. Set aside.
  2. Wash spaghetti squash and pierce with a fork several times around the squash. Microwave on high for 2 minutes to soften. Cut the stem end off, cut in half lengthwise and scoop out seeds with membrane.
  3. Place squash halves cut side down in a  microwave safe dish. Put plastic wrap over the top with one corner vented. Microwave on high for 12 minutes. Cool and scoop out with a fork. Set aside.
  4. Whisk together soy sauce, water, garlic, brown sugar, ginger paste, pepper. Set aside.
  5. Heat oil in a large skillet over medium-high heat. Add celery and onion, and cook until tender, approximately 3-4 minutes.
  6. Add cabbage mix and stir until heated through, approximately 2-3 minutes.
  7. Stir in spaghetti squash and soy sauce mixture until well combined, approximately 2 minute.
  8. Serve immediately! 

Helpful hints

  • If desired use 2 teaspoons fresh grated ginger instead of ginger paste.
  • Adjust portion to 1/2 cup for a lower potassium meal.

Nutrients per serving

Calories 108

Protein 2 g

Carbohydrates 16 g

Fat 4 g

Cholesterol 0 mg

Sodium 194 mg

Potassium 334 mg

Phosphorus 48 mg

Calcium 61 mg

Fiber 3.7 g

Renal and renal diabetic food choices

  • 2 vegetable, medium potassium
  • 1 fat 

Carbohydrate choices

1

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