Mediterranean Spaghetti Squash
- 1 small spaghetti squash
- 4 tablespoons olive oil, divided
- 1 small onion
- 1 medium red bell pepper
- 1 portobello mushroom cap
- 5 large cloves garlic
- 5 cherry tomatoes
- 1 cup cannellini beans
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 3/4 cup vegetable broth
- 1/4 cup crumbled feta cheese
- 1/4 cup basil leaves for garnish
- Heat oven to 400 degrees F.
- Cut spaghetti squash in half, length-wise. Remove seeds with a spoon.
- Drizzle 1 tablespoon olive oil on both halves of the squash, and place flesh side down in a 9×13” baking pan. Bake in the oven for 30-40 minutes, until tender.
- When spaghetti squash has cooled down, shred flesh with a fork, and set aside.
- Add remaining olive oil to a pan over medium-high heat.
- Dice onion and add to the pan. Sauté 3 minutes.
- While the onion is cooking, slice red bell pepper and mushroom. Mince the garlic, half the tomato and rinse and drain cannellini beans.
- Add all vegetables (except tomatoes) and herbs to the pan with the onion. Stir together and cook for an additional 5 minutes.
- Add the broth, spaghetti squash flesh, beans, and tomatoes to the same pan. Cook for 10 more minutes.
- When cooking is complete, add the feta and basil, and serve.
- An ice cream scooper works great for scooping out the spaghetti squash seeds.
- A small spaghetti squash will yield about 4 cups of shredded squash.
- A portobello mushroom cap is about 3 ounces, which yields about 1 cup.
- A small onion will yield 1/2 cup coarsely chopped, 1/4 cup finely chopped.
- This is a higher potassium dish, but can be considered a full meal. This meal can be incorporated into a kidney-friendly meal plan, considering other meals throughout the day to balance potassium intake.