Ingredients

• 1 medium spaghetti squash, approximately 5 pounds
• 4 tablespoons olive oil
• 2 garlic cloves
• 1 medium shallot
• 1/4 teaspoon black pepper
• 1/8 teaspoon red chili flakes
• 3/4 cup grated Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 375º F.
2. Pierce spaghetti squash with a fork. Microwave for 5 minutes to soften. Cut the spaghetti squash in half and remove seeds and membranes.
3. Rub squash with olive oil. Place squash cut side down on a lightly greased baking sheet and bake for 50 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
4. Finely chop garlic and shallot. Finely grate Parmigiano-Reggiano cheese.
5. Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and shallot; cook and stir until fragrant, 2-3 minutes. Turn off heat.
6. Use a large spoon to scoop the stringy pulp from the squash into the skillet. Add  Parmesan cheese, black pepper and red pepper chili flakes; stir to combine.
7. Remove to a serving dish and serve warm.

Helpful hints

• Spaghetti squash is the only lower potassium winter squash, and is a tasty low carbohydrate substitute for pasta. It weighs from 4 to 8 pounds.
• 4 pound squash yields 5 cups
• 5 pound squash yields 6-1/4 cups
• 6 pound squash yields 7-1/2 cups
• 7 pound squash yields 8-3/4 cups
• 8 pound squash yields 10 cups
• Heat winter squash for 4-5 minutes in the microwave for easier cutting before baking. Cool for 10 to 15 minutes before cutting.
• For a lower phosphorus and sodium version, reduce the cheese to 1/2 cup. Instead of adding to the squash during preparation, sprinkle 1 tablespoon on top of each serving. Sodium is reduced to 142 mg and phosphorus is 79 mg.
• Serving suggestion: Top with with Roasted Red Pepper Tomato Sauce or your favorite kidney-friendly sauce.