RECIPE DETAILS
Item ID: 1980217
Serving Description: 0.5 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1980217
Serving Description: 0.5 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Summer squash: 97%
Pre-Preparation
-
Wash and cut squash into 1/4-inch half moons.
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Preheat oven to 350°F.
Preparation
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In a large mixing bowl, toss squash with oil, red pepper flakes, and salt.
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Mix thoroughly.
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Spread squash on parchment-lined sheet trays in a single layer; do not overcrowd.
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Roast at 350°F with fan on high for 10 minutes.
Serving
Serving = 1/2 cup (4 oz)
Serve immediately for best quality. Otherwise, hold hot until service at 140°F or higher.
Recipe Source
Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅜ cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 16.81 kcal |
| Total Fat | 1.16 gm |
| Saturated Fat | 0.17 gm |
| Trans Fat | 0.00* gm |
| Sodium | 71.67 mg |
| Carbohydrates | 1.52 gm |
| Fiber | 0.50 gm |
| Sugars | 1.00 gm |
| Added Sugars | 0.00* gm |
