RECIPE DETAILS
Item ID: 1981165
Serving Description: 0.5 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1981165
Serving Description: 0.5 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Spaghetti squash: 69%
Pre-Preparation
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Wash the squash.
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Cut the squash in half lengthwise and scoop out the seeds.
Preparation
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Steam squash in a perforated pan for about 10–15 minutes, or until tender and easily shreds with a fork.
Alternative: Roast squash at 375°F, cut side down on a sheet pan with 1 cup of water per pan. -
Cool the squash before handling.
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Scoop the squash out of the shell.
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Sauté the scooped squash with butter for about 10 minutes.
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Sprinkle with parmesan and salt.
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Hold hot until service at 140°F or higher.
Serving
Serving = 1/2 cup (3.52 oz)
Note: Serve with a slotted spoon.
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 | ½ 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 | 89.17 kcal |
| Total Fat | 2.29 gm |
| Saturated Fat | 0.86 gm |
| Trans Fat | 0.00* gm |
| Sodium | 454.75 mg |
| Carbohydrates | 17.91 gm |
| Fiber | 3.89 gm |
| Sugars | 7.15 gm |
| Added Sugars | 0.00* gm |
