Spaghetti Squash Mash

Ingredients

• 1 small spaghetti squash (about 500g)
• 2–3 tablespoons water

Method

1. 01

   Preheat the oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

2. 02

   Place the halves cut-side down on a parchment-lined baking tray. Bake for 35–40 minutes until the flesh is tender.

3. 03

   Remove from the oven and allow to cool. Using a fork, scrape the flesh — it will come out in spaghetti-like strands.

4. 04

   Gather the strands and transfer to a blender or food processor.

5. 05

   Blend with 2–3 tablespoons of water until mashed to a smooth or slightly textured consistency suitable for your baby's stage.

How to offer

For younger babies, blend smooth. For older babies, offer the fork-scraped strands as a finger food.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

Good source of vitamin C, B vitamins, and fiber. Low in calories. Contains potassium and manganese.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer