RECIPE DETAILS
Item ID: 1806137
Serving Size: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Gluten Free, Beans, Peas, Lentils
Allergens: None
RECIPE DETAILS
Item ID: 1806137
Serving Size: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Vegetarian, Gluten Free, Beans, Peas, Lentils
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. We recommend scaling based on multiples of servings per pan. Click the “Reset” button to return to the default standard batch size.
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
- Cauliflower: 61%
- Spaghetti Squash: 51%
Pre-Preparation
- Wash produce as needed.
- Preheat oven to 350°F.
Preparation
Spaghetti Squash:
- Cut each squash in half and scoop out seeds.
- Place cut sides down on a sheet tray lined with parchment paper.
- Roast in 350°F oven for about 20–25 minutes until the squash are cooked through.
- When cool, use a fork to scoop the flesh of the squash away from the rind so it looks like spaghetti.
Cauliflower:
- Remove outer leaves, then quarter each cauliflower head. Slice away cores, then cut cauliflower into individual florets.
- Whisk together oil (first amount) and curry powder.
- Toss the cauliflower in the oil mixture and let sit to absorb flavor (preferably overnight if there's time).
- Roast cauliflower in 350°F oven for about 10–15 minutes until tender.
Lentils:
- Add lentils to pot and cover with water.
- Simmer over medium heat for 20–30 minutes until lentils are tender.
- Strain and cool completely under HACCP procedures.
Lemon Mixture:
- Thinly slice mint.
- Whisk together mint, lemon juice, and honey until smooth.
- Slowly whisk in oil (second amount) to emulsify.
Assembly:
- Combine all ingredients in a hotel pan (9.75 lbs per pan or 25 portions per pan).
- Season with salt.
- Heat in 350°F oven for 15 minutes or until the internal temperature reaches 165°F.
- Hold hot until service at or above 135°F.
Serving
Serving size: 1 1/4 cup (6.25 oz)
Suggested serving utensil: spoodle
Recipe Source
Boulder Valley School Dsitrict 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 | ¼ cups |
| Vegetables, Beans, Peas, & Lentils | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ⅜ cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 228.62 kcal |
| Total Fat | 6.59 gm |
| Saturated Fat | 1.03 gm |
| Trans Fat | 0.00* gm |
| Sodium | 331.51 mg |
| Carbohydrates | 35.61 gm |
| Fiber | 7.08 gm |
| Sugars | 9.08* gm |
| Added Sugars | 4.18* gm |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
