RECIPE DETAILS
Item ID: SI646
Serving Description: 1/2 Cup (3.52oz.)
Food Category: Vegetable recipes
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SI646
Serving Description: 1/2 Cup (3.52oz.)
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 yields 69%
1. Wash and cut squash in half lengthwise and scoop out the seeds.
Preparation
1. Steam squash in perforated pan for about 10-15 minutes, or until squash is tender and easily shreds with a fork.
Alternatively: Roast squash at 375 degrees F. cut side down on sheet pan with 1 cup of water per pan.
2. Cool the squash before handling.
3. Scoop the squash out of shell.
4. Saute the scooped out squash with butter for about 10 minutes.
5. Sprinkle with parmesan and salt.
6. Hold hot, uncovered in hotbox above 140 degrees F. until service.
Serving
Serving = 1/2 Cup (3.52oz)
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: 0.5 | Meat/Meat Alternative: 0 | Calories: 69.72 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.68% | |
| Red Orange: 0 | Grains: 0 | Sodium: 417.02 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.5 | |||
| Additional: 0 |
