Foodservice Recipe: Spaghetti Squash
Farm to School Foodservice Recipe
Ingredients
Spaghetti Squash, fresh: 57 lbs., 2 ¼ oz.
Butter, unsalted: 2 ⅞ oz.
Parmesan Cheese, grated: 2 ⅔ oz.
Salt, Kosher: 3 ⅝ oz.
Procedure
Pre-Preparation
Wash the squash.
Cut the squash in half lengthwise and scoop out the seeds
Steam squash in a perforated pan for about 10–15 minutes, or until tender and easily shreds with a fork.
Alternative: Roast squash at 375°F, cut side down on a sheet pan with 1 cup of water per pan.
Cool the squash before handling
Day of Service
Scoop the squash out of the shell.
Sauté the scooped squash with butter for about 10 minutes.
Sprinkle with parmesan and salt.
Hold hot until service at 140°F or higher.
Nutrition
Calories: 89.17 kcal
Total Fat: 2.29 gm
Saturated Fat: 0.86 gm
Trans Fat: 0.00 gm
Sodium: 454.75 mg
Carbohydrates: 17.91 gm
Fiber: 3.89 gm
Sugars: 7.15 gm
Added Sugars: 0.00 g
Servings: 100
Servings Size: ½ cup ( 3.52 oz)
Meal Component:
½ cup other vegetable