Roasted Spaghetti Squash With Tomato Sauce

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

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 15 mins
Cook Time 1 hr
Total Time 45 mins

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.

Nutrition INFORMATION

Nutrition Facts
Roasted Spaghetti Squash With Tomato Sauce USDA Recipe for Family Child Care Centers
Amount Per Serving
Calories 27
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 146mg6%
Total Carbohydrates 5g2%
Dietary Fiber 1g4%
Total Sugars 2g2%
Protein 2g4%
Calcium 2mg0%
Iron 1mg6%
*
*Marketing Guide
The CHEF TIPS:

  • Contains milk (mozzarella cheese).

Yield / Volume