RECIPE DETAILS
Item ID: 1806137
Serving Size: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Vegetarian, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1806137
Serving Size: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Vegetables
Attributes: Vegetarian, Gluten Free
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
- Cauliflower: 61% (cooked)
- Spaghetti Squash: 51%
Pre-Preparation
- Wash produce as needed.
- Preheat oven to 350°F.
Preparation
Spaghetti Squash:
- Cut squash in half and scoop out seeds.
- Place cut side down on a sheet tray lined with parchment paper.
- Roast at 350°F for 20–25 minutes.
- When cool, use a fork to string the flesh of the squash away from the rind so it looks like spaghetti. Discard rind.
Cauliflower:
- Cut cauliflower into individual florets.
- Whisk together first oil amount and curry powder.
- Toss the cauliflower in the oil mixture and let sit (preferably overnight) to absorb flavor.
- Roast cauliflower at 350°F for 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 (9.625 lbs per pan or 25 portions per pan).
- Season with salt.
- Heat in the oven at 350°F for 15 minutes, or until the internal temperature reaches 165°F.
- 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
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 | 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 |
