Servings: 4

Ingredients:

• 1 medium Spaghetti Squash
• 1 small red onion, finely chopped
• 2 cloves chopped garlic
• 1 bell pepper, thinly sliced
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 15-oz can chickpeas, No Salt Added, drained and rinsed
• 1 cup fresh herbs (parsley, dill, basil, oregano), chopped
• ¼ cup crumbled feta, drained and rinsed
• Black pepper

Directions

1. Preheat oven to 400°C.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing, discard seeds. Drizzle the inside of the squash with 1 tablespoon olive oil.
3. Place the spaghetti squash cut side down on a baking sheet. Using a fork, poke holes through the tough skin. Roast for 30 to 40 minutes or until lightly browned on the outside and fork tender.
4. Meanwhile, in a nonstick skillet, heat 1 tablespoon olive oil on medium heat. Add red onion and bell peppers, cook until onion is soft and translucent. Add chopped garlic and cook an additional 1-2 minutes, until garlic begins to turn golden brown. Add chickpeas, cook for 2 minutes. Set aside.
5. Remove squash from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the “spaghetti” strands from the sides of the squash.
6. Toss spaghetti squash strands with chickpea mixture, 1 tablespoon olive oil, 2 tablespoons lemon juice and season with black pepper. Mix in fresh herbs and top with crumbled feta.

Nutritional Facts per 1 serving:

Calories: 330 kcal
Carbohydrates: 35 g
Protein: 12 g
Fat: 11 g
Sodium: 115 mg
Potassium: 306 mg
Phosphorous: 155 mg

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