CACFP Recipe: Roasted Spaghetti Squash with Tomato Sauce

Farm to School CACFP Recipe

Ingredients

Non-stick cooking spray

1 Lb. 23 oz Spaghetti squash, fresh

3 cups + 2 Tbl Tomato sauce

2 tsp Garlic powder

1 Tbl Italian seasoning, dried

¾ cup Mozzarella cheese, part-skim,

shredded

¼ cup Basil, fresh, chopped

Procedure

  1. Preheat oven to 400 °F

  2. Lightly spray a baking sheet with nonstick cooking spray. Set aside.

  3. Soften spaghetti squash by cooking for 5–7 minutes in the oven. Remove from the oven.

  4. Cut spaghetti squash in half, lengthwise. Using a spoon, scrape out seeds.

  5. Place squash on baking sheet with hollowed-side down.

  6. 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.

  7. While squash is cooking, place tomato sauce 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.

  8. 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.

  9. Combine squash and seasoned tomato sauce. Toss. and top with ½ Tbl. of cheese.

Nutrition

Calories 27

Fat 0 g

Saturated Fat 0 g

Sodium 146 mg

Carbohydrates 5 g

Dietary Fiber 1 g

Protein 2 g

Calcium 2 mg

Servings: 6

Serving size: ⅓ cup (#12 scoop) with ½ Tbl

cheese

Meal Component: ¼ cup vegetables

Recipe Notes

Ages: 3-5 years

Adjust serving size based on age.

See Printer-Friendly Version