Kidney Community Kitchen

Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/spaghetti-squash/

Roasted spaghetti squash halves topped with caramelized onions and fresh thyme on a white plate.

Spaghetti Squash

Diet Type | Meal Type

Recipe by Chef Paul Natrall (Mr. Bannock), reviewed by Registered Dietitian Dani Renouf

 

Spaghetti Squash

Tender roasted spaghetti squash tossed with herbs and garlic scape, finished with creamy melted goat cheese.

Ingredients

1
squash
1 tbsp
olive oil
1
onion, finely diced
1
Sprig of garlic scape, sliced
1 tsp
oregano
1
rosemary
1 pinch
salt
1/8 tsp
black pepper
2 tbsp
goat cheese

Directions

Preparation time: 10 minutes 

Cooking time: 50 minutes 

Food safety tips:

  • Wash your hands with soap and warm water for at least 20 seconds.   
  • Clean all countertops and equipment used for food preparation.   
  • Gently rinse all produce under cool running water. 
  • Use separate equipment for handling raw food and cooked food. 

Preparation:

  • Preheat your oven to 375°F. 
  • Cut the squash in half lengthwise. You can leave the seeds in or remove them if you prefer. 
  • Brush the cut sides with olive oil and season with salt and pepper. Place garlic and rosemary sprigs on top of each half. 
  • Bake for 40 minutes. 
  • Remove from the oven. Using a fork, gently scrape the inside to separate the squash into spaghetti-like strands.  
  • Top with goat cheese, and return to the oven for 5 more minutes cheese is slightly melted. 

Nutrient Analysis

The material contained on this website does not constitute medical advice and is intended for informational purposes only. No one associated with The Kidney Foundation of Canada will answer medical questions via email. Please consult a health care professional for specific treatment recommendations.