Easy Spaghetti Squash for Babies
Fail-proof roasted spaghetti squash is easy to make and perfect for babies and toddlers 6 months and up.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 1 squash 1x
- Category: side dish
- Method: baked
- Cuisine: American
Ingredients
Scale
- 1 medium spaghetti squash (2-3 lbs)
- 1 tsp olive oil
Instructions
- Heat oven to 400°F.
- Using a sharp knife, cut the stem end from the spaghetti squash so you have a flat surface. Place the flat end down and cut the squash lengthwise in half.
- Use a spoon to scoop the seeds from the squash.
- Drizzle the cut sides with olive oil and rub to evenly coat the insides. Place cut-side down on a baking sheet lined with parchment or a silicone baking mat.
- Roast for 30-45 minutes, or until the flesh is tender and easily pierced with a fork.
- Once cooled to the touch, use a fork to pull the squash into strands and separate from the skin.
- Serve with your favorite sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Cooking time will vary based on the size and age of the squash.
- To make cutting easier, you can pierce the whole squash with a sharp knife a few times and microwave for 1-2 minutes to soften the skin and flesh just a bit.
Find it online: https://babyledbliss.com/spaghetti-squash-for-babies/