Roasted Spaghetti Squash with Tomato Sauce
25 servings
CACFP Home Childcare Crediting Information
½ cup (#12 scoop) Roasted Spaghetti Squash With Tomato Sauce and 1 Tbsp cheese provides:
- ⅝ cup vegetable.
- ¼ oz eq meat alternate.
Ingredients
Roasted Spaghetti Squash with Tomato Sauce
| 1 spray Nonstick cooking spray |
| 4 lb 13 oz Spaghetti squash, fresh, whole |
| 1 qt + 2¼ cups ( 3 lb 5 oz) Tomato sauce |
| 1 Tbsp + 1 tsp Garlic powder |
| 2 tsp Italian seasoning, dried |
| 1½ cups + 1 Tbsp ( 6¼ oz) Mozzarella cheese, part-skim, shredded |
Roasted Spaghetti Squash with Tomato Sauce Directions
- 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.
Notes
- Contains milk (mozzarella cheese).
- 4 lb 13 oz is about 2 medium squash.
Source: Team Nutrition CACFP Easy Recipe Project.
