RECIPE DETAILS
Item ID: FS108
Serving Description: 1/4 Cup (1.75oz.)
Food Category: Vegetable recipes
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS108
Serving Description: 1/4 Cup (1.75oz.)
Food Category: Vegetable recipes
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
Spaghetti Squash yield: 69%
1. Cut squash in half lengthwise and scoop out seeds.
Preparation
1. Steam in perforated pan for about 10-15 minutes or roast cut side down on sheet pan with some water.
2. Cool the squash before handling.
3. Scoop squash out of shell.
4. Saute the scooped out squash with butter.
5. Sprinkle with parmesan and salt.
If preparing for cook/chill/ship:
6. Transfer into 2.5-inch hotel pans, maximum 12.54# per pan.
7. Cover, label, keep refrigerated until transport or service.
8. Reheat, covered, in 350 degree oven to internal temperature of 165 degrees F.
Serving
Serving = 1/4 Cup (1.75oz)
Note: Serve with a slotted spoon
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 0 | Calories: 34.11 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.59% | |
| Red Orange: 0 | Grains: 0 | Sodium: 206.31 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.25 | |||
| Additional: 0 |
