With an easy cooking method, this Spaghetti Squash Baby Food is ideal for baby-led weaning or as an easy finger food.
– Spaghetti squash – Olive oil – Cinnamon, cumin, or Chinese Five Spice (optional) – Marinara sauce and/or shredded cheese (optional)
Preheat the oven to 400 degrees F and line a sheet pan with parchment paper or foil. Wash and dry the squash. Slice the stem and the base off the squash. Cut into 2-inch slices.
Scoop out the seeds with a spoon and discard. Tip: You can cut the squash up to 5 days ahead. Store in a container or bag in the fridge until ready to use.
Arrange rounds in a layer on the prepared baking sheet. Drizzle the olive oil and rub to coat, turning each piece over so both sides are coated in oil.
Sprinkle with any optional seasonings. Bake for 20-22 minutes, or until the pieces are tender when poked with a fork.
Use a fork to loosen the strands of squash from the skin. Optional: Top the squash strands with shredded cheese and marinara sauce. Pop under the broiler to melt the cheese and warm through.
Transfer to a plate to serve. You may enjoy your serving with sauteed onion or garlic, baby spinach or kale, halved cherry tomatoes, and/or cooked Italian sausage or ground beef.
To turn into a puree, add cooked squash to a blender and blend smooth, adding 1/4-½ cup liquid such as no-salt-added broth until smooth.