Recipe of the Month: Kidney Friendly Pumpkin-Free Pumpkin Pie
Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute. October means all things pumpkin and pumpkin spice, so get into that warm and cozy feeling with: Kidney Friendly Pumpkin-Free Pumpkin Pie. Recipe developed by Jessianna Saville, MS, RDN, CSR, LD, CLT Ingredients Makes 8 servings 2 3/4 cups pureed spaghetti squash the squash can be prepared up to 2 days and stored until it's ready to be used 1/4 cup maple syrup 1/4 [...]