Low Sodium Stuffed Spaghetti Squash - RDHQ

Low Sodium Stuffed Spaghetti Squash – Rdhq

This delicious recipe guarantees that it is also healthy for your kidneys and your heart.

The spice used in this video is called the Grandma's Loaf and More which have a little sodium because of the dehydrated tomato granules. That's 15mg per packet. It also have garlic, mustard seeds, red bell pepper, green bell pepper, black pepper, lemon peel, parsley, green onions, coriander, marjoram and oregano. A great mix of different spices that is also great on meat, chicken, turkey and beef. The seasoning will surely not let you worry about your kidney disease, cardiac disease, and diabetes.



Low Sodium Stuffed Spaghetti Squash - RDHQ

Low sodium stuffed spaghetti squash ready to be served to guests.

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Delicious stuffed spaghetti squash recipe perfect for a filling meal without all the added calories and potassium.  Uses our Grandma's Loaf N More seasoning.

  • Author: Mathea
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Italian


Units Scale

4 cups Spaghetti Squash, Raw, Winter

1 cup Water

1 pound 90% Lean Hamburger

1 ounce Grandma's Loaf N More Spice

½ cup onion, raw, chopped

2 tsp garlic, raw, minced

2 cup Kale, Raw, Chopped


  1. Cut the squash from stem to end, but don't try to cut through the stem [it's too tough].  Then, when you've cut through the squash, just pull each half apart.  The force will pull one half away from the stem.  When you've cut the squash in half, scoop out the seeds.  Place the squash halves cut side down in a microwave-safe baking dish.  Fill the dish with water so that it is about 1 in deep.  Microwave for 5 minutes, check the squash and continue to microwave for 2-5 minutes until the squash is soft and easily pierced with a knife.  Allow the squash to cool, and then scoop out the flesh with a fork making stringy/spaghetti like piles.
  2. While the squash is cooking, mix the Grandma's loaf n more seasoning packet into the 1 pound ground beef.  In a large skillet, crumble the beef and cook with the onion over medium heat until no longer pink.  Drain.  Add garlic and cook 1 minute more.  Then add the kale and cook until just wilted, 2-3 minutes.
  3. Using a fork, separate strands of spaghetti squash and combine with meat mixture.  Separate into 4 servings and enjoy.

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Go to https://www.nickanyskitchen.com to learn more about the spice used in this video and purchase the spice. You may also click on the Get Recipe button below to download the recipe.

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  1. Out of the blue, purely by accident, I was told I had a lg tumor in my L kidney, the kidney had to be removed. Now I am readingeverything I can on what is safe for my remaining kidney, I named it CLARK (Kent). I was told dairy is BAD, so I have avoided it like the plague. Some of the recipes include cheese, I need a comment to reassure me that it is SAFE for Clark, before I eat it????

  2. Melodyrowling says:

    I was at 15 %egfr & falling. I am now swelling. I just found this site.please lead me in the right direction with my diet. My diet says nothing at all. I feel I need a renal dietician.

    1. you can go to eatright.org to find an RD.