Roasted Spaghetti Squash With Tomato Sauce USDA Recipe for Family Child Care Homes
Age Group: Ages 6-18
Serving Size: 6
This fun squash is an interesting way to serve vegetables in a dish that is appealing to kids.CACFP CREDITING INFORMATION ⅝ cup vegetable¼ oz eq meat alternateSOURCETeam Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
Quantity
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
Ingredients
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
Quantity
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
*See Marketing Guide
Ingredients
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
Quantity
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
*See Marketing Guide
Ingredients
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
Quantity
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
*See Marketing Guide
Ingredients
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 Tbsp Basil, fresh, chopped (gently wash basil under running water before cutting)
Quantity
- Nonstick cooking spray
- 1 lb 2½ oz Spaghetti squash, fresh, whole (about ½ a small squash; gently wash squash under running water before cooking)
- 1 ½ cup Tomato Sauce
- 1 tsp Garlic Powder
- ½ tsp Italian seasoning, dried
- ¼ cup + 2 Tbsp Mozzarella cheese, part-skim, shredded
- 2 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 ½ cup of squash topped with 1 Tbsp cheese. Garnish with basil. Serve immediately, or keep warm at 140 °F or higher.
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I AcceptNutrition INFORMATION
Roasted Spaghetti Squash With Tomato Sauce USDA Recipe for Family Child Care Homes
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).
Yield / Volume