Low Sodium Stuffed Spaghetti Squash – RDHQ
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.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
Units
Scale
4 cups Spaghetti Squash, Raw, Winter
1 cup Water
1 pound 90% Lean Hamburger
1 ounce Grandma’s Loaf N More Spice
1/2 cup onion, raw, chopped
2 tsp garlic, raw, minced
2 cup Kale, Raw, Chopped
Instructions
- 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.
- 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.
- Using a fork, separate strands of spaghetti squash and combine with meat mixture. Separate into 4 servings and enjoy.
Keywords: low sodium spaghetti recipe, healthy spaghetti recipe, kidney friendly recipes, renal diet recipe
