Servings: Makes 8 3/4 cup servings

Ingredients:

• 1 medium spaghetti squash
• 4 tablespoons olive oil
• 3 cloves of garlic, minced
• 1 onion, finely chopped
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped parsley or 2 Tbsp. dry parsley
• black pepper to taste

Directions

1. Preheat oven to 400° F.
2. Wash and cut spaghetti squash lengthwise in half. To make it easier to cut, pierce spaghetti squash with a fork and microwave for 5 minutes to soften. Cut in half, once softened. Remove seeds and pulp.
3. Brush inside the squash with 2 tbsp olive oil. Sprinkle with black pepper.
4. Place Squash cut side down on a parchment paper lined baking sheet.  
5. Bake for 30 – 35 minutes or until softened. Use a fork to check if tender all the way through the squash.
6. Once cooked remove from oven and set aside to cool so it is safer to handle.
7. When cooled enough to handle safely, take a fork and scrape the inside of the squash making noodles that look like spaghetti.
8. In a large frying pan add 2 tbsp olive oil and sauté garlic and onion over medium heat for 2 minutes.
9. Add spaghetti squash noodles to the pan until heated through, then add parmesan.
10. Remove from heat and stir until mixed well.
11. Sprinkle with parsley and serve Immediately.

Nutritional Information Per Serving

Protein 2 g
Carbohydrates 8 g
Fat 8 g
Sodium 62 mg
Potassium 135 mg
Phosphorus 54 mg

For more recipe ideas, please visit www.kidneyhealth.ca/living-with-kidney-disease/nutrition/recipes