RECIPE DETAILS
Item ID: HK2246
Serving Description: 1 1/2 Cups (8.7oz.)
Food Category: Grains
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: HK2246
Serving Description: 1 1/2 Cups (8.7oz.)
Food Category: Grains
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sourced via partnership with the CIA Healthy Kids Collaborative
1. Prepare spaghetti according to package instructions.
2. Shred cabbage and carrots.
3. Dice onions.
4. Combine all vegetables together.
5. Preheat oven to 350 degrees F.
Preparation
1. Steam or boil pasta in salted water until al dente, about 2 minutes. Drain, do not rinse.
2. Place 5 pounds of cooked spaghetti and 4.5lb of vegetables in each hotel pan.
3. Pour teriyaki glaze into a liquid measuring container, then whisk in sesame oil and sriracha.
4. Pour 4 ¼ cups plus 2 tablespoons sauce mixture over each pan.
5. Cover and bake in the preheated 350 degrees F. for about 30 – 40 minutes or until internal temperature reaches 165°F.
6. Remove from the oven and stir to distribute the sauce and vegetables into the noodles.
Serving
Serving = 1 1/2 Cups (8.7oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 0 | Calories: 319.59 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 3.8% | |
| Red Orange: 0 | Grains: 2 | Sodium: 326.8 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.5 | |||
| Additional: 0 |
