Monday, March 7, 2016

Spaghetti Squash Puree

1. Prepare the food
Wash your spaghetti squash. You just want to get off any germs or bacteria that could be on the outside of your food.
2. Cut your spaghetti squash in half.
3. Remove the guts from the spaghetti squash. The guts are the seeds and the spiderweb looking part of the inside.
4. Once you have removed all of the guts you are ready to start cooking! Turn your oven on to 400 degrees. Turn your squash upside down and place in the oven. 
5. It takes around 45-60 minutes to cook or until it is tender enough for a fork to scrape it. If it is hard to scrape, the squash is not done cooking. Let it go longer. It should be super easy to get out. 
6. Once it is tender enough scrape both halves of the squash so that it looks all spaghetti like *thats why it is called a spaghetti squash :)
7. Dump all of the "spaghetti" into your blender. Add either breast milk or water. I liked using breast milk because it makes it a little sweeter for my little one. It made the puree have a more familiar taste for her. Blend to the consistency that is good for your baby. 

8. Once you are done blending put your puree into your ice cube trays and then freeze. For some reason I thought my food would freeze a lot faster than it actually does. It takes most of the day to fully freeze. 
9. Once your puree is totally frozen take the cubes out of the tray and put into a freezer zip lock bag. You can either use a quart bag or a gallon bag depending on how much you made. 

**Spaghetti squash is a favorite in our house.**

The Flints ~ XOXO

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