Roasted Spaghetti Squash With Tomato Sauce

Roasted Spaghetti Squash with Tomato Sauce USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
This fun squash is an interesting way to serve vegetables in a dish that is appealing to kids.
CACFP CREDITING INFORMATION
⅝ cup vegetable
¼ oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 50 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours

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 5–7 minutes in the oven. Remove from the oven.
  • 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 7–10 minutes. Heat to 140 °F or higher for at least 15 seconds.
  • Remove squash from the oven and carefully turn over. Use a fork to scoop the squash out of the peel. Place contents in a large bowl.
  • Combine squash and seasoned tomato sauce. Toss.
  • Serve ½ cup (#12 scoop) squash topped with 1 Tbsp cheese. Garnish with basil. Serve immediately, or keep warm at 140 °F or higher.

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Nutrition INFORMATION

Nutrition Facts
Roasted Spaghetti Squash with Tomato Sauce USDA Recipe for Child Care Centers
Amount Per Serving 0 ½ cup Roasted Spaghetti Squash With Tomato Sauce and 1 Tbsp cheese
Calories 53 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 291mg13%
Total Carbohydrate 9g3%
Dietary Fiber 1g4%
Total Sugars 4g4%
Protein 3g6%
Calcium 3mg0%
Iron 1mg6%
*
*Marketing Guide

Notes

  • Contains milk (mozzarella cheese).
  • 4 lb 13 oz is about 2 medium squash.
  • 9 lb 10 oz  is about 4 medium squash.
Yield / Volume
25 Servings:
Weight: 6 lb 14 oz
Yield: 3 qt 3 cups
50 Servings:
Weight: 13 lb 12 oz
Yield: 1 gal 3 qt 2 cups