Roasted Spaghetti Squash With Tomato

Roasted Spaghetti Squash With Tomato Sauce USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
This fun squash is an interesting way to serve vegetables in a dish that is appealing to kids.
CACFP CREDITING INFORMATION
¼ cup vegetables
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
2.25 from 4 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/NEPB-Lunch-Supper-3-5yr_6serving/CACFP-Lunch-Supper-11-20_Roasted-Spaghetti-Squash-With-Tomato-Sauce.pdf

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)

Quantity
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)

Ingredients
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)

Quantity
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)

Quantity
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)

Quantity
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)

Quantity
 

  • - - Nonstick cooking spray
  • 10 ½ oz Spaghetti squash, fresh, whole
  • ¾ cup Tomato Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp Italian seasoning, dried
  • 3 Tbsp Mozzarella cheese, part-skim, shredded
  • 1 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F
  • Lightly spray a baking sheet with nonstick cooking spray. Set aside.
  • Soften spaghetti squash by cooking for 2–3 minutes in the microwave. Remove from the microwave.
  • Cut spaghetti squash in half, lengthwise. Using a spoon, scrape out seeds.
  • Place squash on baking sheet with hollowed-side down. Bake for 45–50 minutes or until a fork will easily go into the peel. Heat to an internal temperature of 140 °F or higher for at least 15 seconds.
  • While squash is cooking, place tomato sauce, garlic powder, and Italian seasoning in a small saucepan. Stir. Heat on medium heat for about 5–7 minutes. Heat to 140 °F or higher for at least 15 seconds.
  • Remove squash from the oven. Carefully turn over. Use a fork to scoop the squash out of the peel. Place contents in a medium bowl.
  • Combine squash and seasoned tomato sauce. Toss.
  • Serve ⅓ cup of squash topped with ½ Tbsp cheese. Garnish with basil. Serve immediately, or keep warm at 140 °F or higher.

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Nutrition INFORMATION

Roasted Spaghetti Squash With Tomato Sauce USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ⅓ cup Roasted Spaghetti Squash With ¼ cup vegetables Tomato Sauce and ½ Tbsp cheese
Calories
27
Total Fat
 
0
g
0
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
1
mg
0
%
Sodium
 
146
mg
6
%
Total Carbohydrate
 
5
g
2
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
2
g
2
%
Protein
 
2
g
4
%
Calcium
 
2
mg
0
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • Contains milk (mozzarella cheese).
  • 10 ½ oz is about ½ a small squash; gently wash squash under running water before cooking.
Yield / Volume