Every week our friends at the Natural Gourmet Institute in New York City will develop exciting new healthy recipes exclusively for our readers. This delicious spaghetti squash with summer vegetables, with a sweet shiitake and pesto vinaigrette, was created for Madison from Montreal, Canada. She reached out to us looking for “a gluten free pasta main course with no tomatoes or cheese, but lots of fresh veggies.” When preparing meals for her family, Madison has a lot to consider, as her husband is on dialysis and must stay away from certain essential ingredients. Not only that, but both Madison and her 10-year-old have a severe gluten allergy.
This spaghetti squash recipe is high in fiber and protein. Nixing the cheese and processed ingredients means the phosphorus content of this dish is low, thus making it a great choice for dialysis patients. Prepare this dish at home and share a photo of the result @LiveSonima on Twitter or Instagram with the hashtag #RecipebyRequest. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.
Photo by: Hailey Wist; Styling by Laurie Knoop
- 1/4 pound spaghetti squash, halved lengthwise and seeded
- 5 tablespoons olive oil, divided
- 2 teaspoons sea salt, divided
- 8 ounces shiitake mushrooms (about 15), trimmed, thinly sliced
- 1/2 cup edamame
- 1 medium red onion, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1/2 cup kalamata olives, pitted and quartered
- 1/4 teaspoon freshly ground black pepper
- 2 cups fresh basil leaves, lightly packed
- 1/4 cup pine nuts, toasted
- 2 teaspoons gluten-free miso
- 2 tablespoons red or white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 small clove garlic
- 3/4 teaspoon kosher salt
- freshly ground pepper, to taste
- 1/2 cup extra-virgin olive oil
Preheat oven to 375°F. Arrange two oven racks in upper third and middle positions.
Brush squash halves with 1 tablespoon olive oil and sprinkle with salt and pepper. Place on a baking sheet cut side down and roast in the middle rack of the oven until rind gives easily when pressed and flesh is tender, 35-40 minutes. Be careful not to overcook or the squash will become soggy. When cool enough to handle, scrape out flesh with a fork and transfer to large bowl.
On a large baking sheet, toss mushrooms with 3 tablespoons olive oil and 1 teaspoon salt. Bake on the top rack of the oven until crisp, tossing once, about 15 minutes.
In a food processor, combine all ingredients except for olive oil and pulse until mixture begins to come together. With the motor running, slowly stream in olive oil and puree until smooth. Taste and season with salt, if necessary.
In a large bowl, toss edamame, onion, bell peppers and olives with some of the dressing to coat lightly; add more dressing as needed.
To serve, spoon squash on the bottom of a plate, top with vegetables and shiitake mushrooms.
- Total Fat
- Saturated Fat
- Dietary Fiber