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Recipes

Roasted Spaghetti Squash With Kale and Parm

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1/6

Nutrient Analysis

  • Calories: 102
  • Protein: 4g
  • Carbohydrates: 4g
  • Fibre: 1g
  • Total Fat: 8g
  • Sodium: 170mg
  • Phosphorus: 84mg
  • Potassium: 167mg

Renal and Diabetic Exchanges

1 vegetable

Ingredients

1 large spaghetti squash
2 Tbsp + 1 tsp extra-virgin olive oil
2 tsp oregano leaves
2 garlic cloves, minced
½ tsp red chili flakes
1 large bunch kale
½ cup Parmesan cheese, finely grated

Directions

  1. Preheat the oven to 350ºF.
  2. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.
  3. Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with oregano, garlic, and chili flakes. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large spoon and fork to scrape out the fibres from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.
  4. Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-sized pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside.
  5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with parmesan and salt and pepper, to taste.