RECIPE DETAILS
Item ID: 1806137
Serving Description: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Vegetarian, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1806137
Serving Description: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Vegetarian, Gluten Free
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Cauliflower: 61% (cooked)
-
Spaghetti Squash: 51%
Pre-Preparation
-
Wash produce as needed.
- Preheat oven to 350°F.
Preparation
Spaghetti Squash:
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Cut squash in half and scoop out seeds.
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Place cut side down on a sheet tray lined with parchment paper.
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Roast at 350°F for 20–25 minutes.
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When cool, use a fork to string the flesh of the squash away from the rind so it looks like spaghetti. Discard rind.
Cauliflower:
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Cut cauliflower into individual florets.
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Whisk together first oil amount and curry powder.
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Toss the cauliflower in the oil mixture and let sit (preferably overnight) to absorb flavor.
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Roast cauliflower at 350°F for 10–15 minutes until tender.
Lentils:
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Add lentils to pot and cover with water.
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Simmer over medium heat for 20–30 minutes until lentils are tender.
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Strain and cool completely under HACCP procedures.
Lemon Mixture:
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Thinly slice mint.
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Whisk together mint, lemon juice, and honey until smooth.
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Slowly whisk in oil (second amount) to emulsify.
Assembly:
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Combine all ingredients in a hotel pan (9.625 lbs per pan or 25 portions per pan).
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Season with salt.
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Heat in the oven at 350°F for 15 minutes, or until the internal temperature reaches 165°F.
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Hold hot above 140°F until service.
Serving
Serving size: 1 cup (6.16 oz) as a vegetable side
Recipe Source: Boulder Valley School Dsitrict Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| 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 | 0.5 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 212.65 kcal |
| Total Fat | 6.54 gm |
| Saturated Fat | 1.03 gm |
| Trans Fat | 0.00* gm |
| Sodium | 331.11 mg |
| Carbohydrates | 32.73 gm |
| Fiber | 6.59 gm |
| Sugars | 8.99* gm |
| Added Sugars | 4.18* gm |
