Spaghetti Squash Baby Food {Guest Post}

Happy Tuesday!!

Baby J is going through a funny phase right now where he often dislikes the food that I’m making him {who knew that 7month olds had that much personality?!}, and I am always looking for tasty new ideas to stimulate his little pallate and hopefully get him eating something other than just milk and cereal.

Today’s guest blogger is none other than the lovely Andi from The Hollie Rogue!  If you’re not familiar with Andi’s blog, you should be!  Its so lovely and full of so many neat DIY ideas, beautiful momma reflections, recipes and one of my absolute favorites:  the Photo Friday link up party!  You HAVE TO check out The Hollie Rogue you will love it as much as I do.

Andi is here today to show us mommas how to make Spaghetti Squash baby food! yey!  Show Andi some love!


Hi! I’m Andi and I’m the mother of two kiddos, wife to a great guy, elementary teacher turned SAHM, and country girl living in the burbs. I blog over at The Hollie Rogue and I’m so honored to be here with you today. Thanks for reading along!

I don’t know about you, but the “baby food stage” is really NOT my favorite. There is mess after mess, spitting, sputtering, throwing, and don’t even get me started on what’s in those diapers. Plus, those sweet little infants have turned into munchkins with likes and dislikes and they aren’t afraid to let us know about it.

Even so, I try my hardest to get healthy, real food into my babes that include a variety of colors, textures, and flavors. I recently tried a new vegetable as baby food and it was a HUGE hit!

Spaghetti Squash {baby food}:

1. Slice the spaghetti squash in half the long way and place flat side down on a cookie sheet

2. Bake in a 350 degree oven for 50-60 minutes (until soft)


3. Spoon out the seeds and discard

4. Spoon out the rest and either food process or manually grind into puree/paste texture {if you run a fork down the length of the squash, you will really see the spaghetti-like consistency–I put some with spaghetti sauce and it was really good!}

5. Scoop puree into ice trays and freeze for several hours until solid


6, Take out of the ice trays and store in freezer bags that are labeled and dated

7. To use, defrost 1-2 cubes in a plastic bag under warm water

My little one LOVES this because it is sweet and has a great texture. I add a little water or breast milk to it after it is thawed to loosen it up a bit. It is also really great to add to cereal or oatmeal. A whole spaghetti squash will make many meals and it really couldn’t be easier to whip up!


Wow thanks so much Andi, for sharing this recipe with us!  I am going to have to try this next week when we’re back from vacation!


  1. Leslie says

    okay, I do not have a little one at home to do this, but HOW CLEVER is this?!! love the idea, I am going to share it with my friends that do have little ones at home.
    I found out about this post from Andi, herself, at her cute blog!
    Great post!

  2. Bluebird Kisses says

    Andi really did such a fabulous job with this dish, and I for one am so excited to try it!! Thanks Andi for sharing your tips with us!

  3. mamabear says

    Thank you for this post! I have tons of spaghetti squash from the garden, and wanted to make this for my little man, but wasn’t sure if it was safe to do so!

  4. Sarah says

    We did spaghetti squash for my daughter’s first vegetable. She loves it. I microwave it whole for about 3 minutes so it’s easy to cut in half, then scoop out the seeds, and then bake it. Usually, I make half for her, and the other half for myself, either with pasta sauce or Thai Peanut sauce. Spaghetti squash is a definite favorite at our house.


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