RECIPE DETAILS
Item ID: 1981165
Serving Size: ½ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1981165
Serving Size: ½ Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Spaghetti squash: 69%
Pre-Preparation
- Wash the squash.
- Cut the squash in half lengthwise and scoop out the seeds.
Preparation
- 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.
- Scoop the squash out of the shell.
- Sauté the scooped squash with butter for about 10 minutes.
- Sprinkle with parmesan and salt.
- 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
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
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 |
