Spaghetti squash is such a fun and delicious food to introduce to your baby! Here's how to prepare and serve to babies 6 months and up.
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When can babies eat spaghetti squash?
This amazing winter squash can be offered to babies as soon as they’re ready to start solids, usually around 6 months.
It’s important to remember that your baby is unique and that rather than going by the calendar, you need to make sure your baby is DEVELOPMENTALLY ready to start solids.
If you’re unsure, be sure to grab my FREE handout!
Health Benefits
All winter squash, including butternut squash and pumpkin, are particularly great sources of vitamin C, vitamin B6, and fiber.
They’re also loaded with a powerful antioxidant called carotenoids, like beta carotene, which gets converted into vitamin A. Carotenoids are fat-soluble compounds, so they are best absorbed with fat.
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Selecting the best spaghetti squash
While the common ones found in most grocery stores are large, yellow, and oval shaped, there are many varieties of spaghetti squash with different shapes, sizes, and colors.
It's typically harvested during the fall season, but it's available year-round. Choose a squash that is firm without any soft spots or blemishes.
Make sure that the stem is attached as it helps keep bacteria out and moisture in! It should also feel heavy for its size.
How to cook spaghetti squash
- Wash and dry your squash to remove all the dirt.
- Cut the squash in half - A sharp knife is a must! Slice off both ends of the squash. Stand the squash upright and slice it in half lengthwise from top to bottom.
- Tip: If you have a really difficult time, you can make several slits in the skin with a sharp knife where you plan to slice the squash in half. This will help the steam escape in the microwave and prevent it from exploding. Microwave for 4-5 minutes to make the skin softer.
- Using a spoon, scoop out all the seeds and stringy parts.
- Rub oil all over the insides of the squash halves. You can also add any of your favorite seasonings. Place cut side down on a lined baking sheet. Using a fork, poke a few holes in the skin.
- Bake in the oven at 400°F for 35-40 minutes.
- Flip over and once cooled slightly, run fork lengthwise through the flesh to separate into strands.
How to serve to babies
Pictured: cooked spaghetti squash with beet meatball
Its mildly sweet flavor and stringy texture make spaghetti squash such a fun food for your baby!
Just like cauliflower, its neutral flavor makes spaghetti squash the perfect companion for all kinds of sauces and dips!
And because of how the flesh shreds into long strands, spaghetti squash "noodles" are commonly used in place of traditional pasta.
All this to say, toss your cooked spaghetti squash with anything and everything!
Here are some suggestions:
- Yogurt
- Sugar-free pizza sauce
- Low-sodium teriyaki sauce
- Beet hummus
- Zucchini pesto
- Broccoli pesto
- Sweet potato sauce
- Butternut squash pasta sauce
6-9 months
Pictured: spaghetti squash with zucchini pesto and mashed black beans.
You can puree cooked squash in a blender until smooth or chunky or chop the cooked strands into small pieces. Toss with any sauce of choice and preload onto a spoon (this spoon is a MUST!) or allow your baby to dive right in with their hands.
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9+ months
You can start offering longer strands.
Pictured: Spaghetti squash with iron-rich tomato sauce and sardines
Also I highly encourage you to give this spaghetti squash lasagna a try! It's the perfect easy weeknight dinner for the whole family.
Storage Suggestions
For Uncooked
Whole squash can be stored in a cool, dark place for up to 3 months. Once cut, wrap the squash in plastic wrap or store in an airtight container for up to a week in the fridge.
For Cooked
Store in an airtight container for 3-5 days in the fridge. You can also freeze for up to 6 months.
How to Cook Spaghetti Squash
Equipment
Ingredients
- 1 medium spaghetti squash (2.5-3 pounds)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F.
- Prep the squash: Wash and dry your squash to remove all the dirt. Cut the squash in half - A sharp knife is a must! Slice off both ends of the squash. Stand the squash upright and slice it in half lengthwise from top to bottom. Using a spoon, scoop out all the seeds and stringy parts.
- Rub oil all over the insides of the squash halves. You can also add any of your favorite seasonings. Place cut side down on a lined baking sheet. Using a fork, poke a few holes in the skin.
- Bake for 35-40 minutes until fork-tender on the inside. Flip over and once cooled slightly, run fork lengthwise through the flesh to separate into strands.
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